Spicy Mexican Squash Stew

[kirra]

Spicy Mexican Squash Stew
Moosewood Restaurant

This unusual and authentic Mexican stew is so pretty--gold, red, green, and yellow--and just hot enough. The sweetness of butternut squash and cinnamon is accentuated by tangy tomatoes and a fresh jalapeno. a cool dollop of sour cream or some grated Monterey Jack cheese will smooth out the spiciness.

Ingredients:

1 1/2 tablespoons olive oil or vegetable oil
2 cups chopped onions
6 garlic cloves, minced or pressed
1/2 teaspoon salt
1 butternut squash
1/2 small fresh jalapeño or other chile, minced (seeds removed for a milder "hot")
1/2 teaspoon ground cinnamon
2/ teaspoons ground cumin
3 cups water
2 cups chopped fresh tomatoes or undrained canned tomatoes (15-ounce can)
2 cups chopped red and /or green bell peppers
2 cups fresh or frozen corn kernels (10-ounce package, frozen)
salt and ground black pepper to taste
sour cream, or grated Monterey Jack cheese or cheddar cheese

Preparation:

Place the oil, onions, garlic, and salt in a nonreactive soup pot. Cover and cook on medium heat for about 10 minutes, stirring often, until the onions are translucent.

Meanwhile, halve and peel the squash, scoop out and discard the seeds, and dice into 1/2-inch cubes (see Note). Add the squash, jalapeño, cinnamon, cumin, and water to the soup pot and simmer for 5 to 10 minutes. Add the tomatoes and bell peppers and cook for 10 to 15 minutes or until all of the vegetables are tender. Stir in the corn and return to a simmer. Add salt and pepper to taste.

Serve each bowl topped with a dollop of sour cream or a sprinkling of grated cheese. Serves 6 to 8

Note: If the cubed squash is 5 cups or more, you may need an additional 1/2-3/4 cup water. You can also substitute packaged raw, peeled and cubed squash that is available the fresh vegetable section of some supermarkets. The pieces may need to be cut in half to make 1/2 inch cubes.