Winter Squash, Potato, and Bean Stew
1-2 Tbsp. olive oil
1/4 c. chopped onion
2-3 tsp. paprika (start with 2 tsp.; add more at the end to your taste)
3 c. diced (peeled) winter squash
2 c. diced potato (no need to peel)
2 c. chopped tomatoes
2 c. chicken or vegetable broth
1 can kidney beans
1/2 c. fresh or frozen corn kernels, optional
2 tsp. minced fresh oregano leaves (or 1 tsp. dried)
Salt and pepper
Shredded cheddar cheese
Saute the onion in a pot, until it begins to soften. Stir in the paprika, allowing aroma to release a few seconds. Then add pumpkin, potatoes, tomatoes, and broth. Low simmer until the pumpkin and potatoes are firm-tender, about 10 minutes, but depends on your dice size.
Add beans and corn (if using), and heat through. Season with salt and pepper. Serve topped with shredded cheese.
For a thicker variation, try mashing the stew veggies -just a little, with a fork- before serving.
Tip: Save your scooped out pumpkin to use as your serving bowl. (either raw or put in the oven for a bit to roast it slightly)
Recipe created or adapted by Liz Talley, Urban Graze
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