How to Make Squash Stew - A Step-by-Step Guide

Squash stew is a delicious and hearty dish that is perfect for the fall and winter months. It's a great way to use up any leftover squash you may have, and it's also a wonderful way to get in your daily servings of vegetables. This stew is not only delicious, but it's also incredibly nutritious, making it the perfect meal for those cold, wintery nights.

One of the best things about squash stew is how versatile it is. You can customize it to your liking, adding in your favorite vegetab...

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Ingredients

  • 3 tablespoons olive oil
  • 1 large white onion, diced
  • 1 tablespoon ground cinnamon
  • 2 tablespoons chili powder
  • 4 cloves crushed garlic
  • 1 tablespoon cumin seeds, toasted
  • 2 tablespoons fresh lemon juice
  • 4 large tomatoes - peeled, seeded, and coarsely chopped
  • 1 medium acorn squash, peeled and diced
  • 1 cup pinto beans, cooked or canned
  • 1 cup water
  • salt and pepper to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 30 mins
  • Total Time: 2 hrs
  • Servings: 4
  • Yield: 4 servings

  • In a large heavy-bottomed pot, heat olive oil and saute the onion for a few minutes. Add the cinnamon and chili powder and continue to saute for another 2 minutes. Mix in the garlic and cumin seeds, saute for 2 minutes more before adding lemon juice and the tomatoes. Mix thoroughly so the stew doesn't get too chunky.
  • Stir the squash, pinto beans and water into the stew. Season with salt and pepper to taste. Let the stew simmer for 1 hour, or until squash is tender. Stirring occasionally throughout the cooking hour, and add more water if necessary. The finished stew should have a nice, thick stewy texture.
  • Heat a large skillet over a medium-high heat. Place one piece of pita bread at a time into the skillet. When one side of the pita bread gets hot, flip the bread over and heat the other side; approximately 1 minute of cooking per side. Serve the stew with the heated pita bread.
  • Nutrition

    257 cal.

    • Total Fat: 12g
    • Saturated Fat: 2g
    • Sodium: 501mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 12g
    • Total Sugars: 12g
    • Protein: 7g
    • Vitamin C: 41mg
    • Calcium: 126mg
    • Iron: 4mg
    • Potassium: 1054mg