Winter Squash Stew with Pinto Beans and Corn

Winter Squash Stew with Pinto Beans and Corn
Photo by Randy Mayor

Ingredients

  • 1 (14.5-ounce) can diced tomatoes, undrained
  • ¼ teaspoon salt
  • ¼ teaspoon ground coriander
  • 2 ½ cups water, divided
  • 3 cups (3/4-inch) cubed peeled buttercup or butternut squash (about 1 1/4 pounds)
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • + 5 more ingredients
    • 2 tablespoons vegetable oil
    • 1 cup frozen whole-kernel corn
    • 1 (15-ounce) can pinto beans, rinsed and drained
    • 1 cup diced onion
    • 1 dried New Mexican chile, seeded

Heat vegetable oil in a large Dutch oven over medium-high heat. Add the squash and onion, and sauté 5 minutes. Add 1 cup water and the next 4 ingredients (1 cup water through chile); cover and cook 5 minutes. Add 1 1/2 cups water, salt, and tomatoes; cover, reduce heat, and simmer 20 minutes. Add...

View full recipe at My Recipes

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