Butternut squash is one of those ingredients that just screams fall, but it isn’t necessarily the type of ingredient you think to grab and use quickly and easily in just any recipe. But, when handled properly, squash can indeed be convenient to use and its taste is unmatched in hearty and healthy fall dishes like this simple and delicious stew.
- ¼ cup olive oil
- 2 onions, chopped
- 2 cloves garlic, chopped
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 cup canned, crushed tomatoes
- 1 2-lb butternut squash, peeled, seeded and chopped into 1-inch cubes
- 1 ½ cups water
- 2 teaspoons salt
- 2 cups canned kidney beans, drained and rinsed
- 2 cups frozen corn kernels
1. Heat the olive oil over medium heat in a large Dutch oven. Add the onions and cook for about 5 minutes until translucent. Add the garlic, paprika, cayenne pepper and oregano and stir them together for a minute.
2. Add the crushed tomatoes, squash, water and salt and bring the mixture to a simmer. Cover and cook for about 15 minutes, stirring occasionally, until squash is tender. Then uncover, and simmer another 5 minutes until almost all of the liquid is gone. Finally, add the beans and corn and cook another 5 minutes until those are tender. Serve with a hearty wheat bread.