Squash Stew

  • Recipe By
  • Published Aug 17th
  • Ready In2h
  • Servings4
  • Calories257
Even my boyfriend, who is a meat and potatoes kind of guy, gets excited when I make this dish. As an added bonus, this happens to be fit for a vegan. This pleases a broad range of diets and tastes. Peeling the squash is quite tricky, but I have found that a carrot peeler is the most useful tool for this job. Serve with pita bread.

Squash Stew Ingredients

The following are the ingredients needed to make delicious Squash Stew for 4 servings:

  • 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

Squash Stew Cooking Instructions

  • Prep30m
  • Cook1h 30m
  • Ready In2h

To cook Squash Stew, you need about 30 minutes of preparation time. The time needed to cook this Squash Stew is about 1 hour 30 minutes , and you can serve your Squash Stew within 2 hours . The following are the steps to cook Squash Stew easily:

  1. 1 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.
  2. 2 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.
  3. 3 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.

Notes

  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 257 calories; 12 grams of fat; 35.3 grams of carbohydrates; 7.1 grams of protein; 0 milligrams of cholesterol; 501 milligrams of sodium.

  1. Dec 17th 2008

    Very good! Just make sure to go light on the chili powder and add more to taste. I roasted the squash at 375 for 20-25 min before adding to the stew.

  2. Oct 18th 2007

    This was a great recipe. I made a few minor adjustments but the spices were perfect once I decreased the chili powder. Here's what I did: I used buttercup squash instead of acorn and cooked ...

  3. Oct 2nd 2007

    Excellent! This recipe is wonderful, and it makes the house smell terrific.I made this with canned tomatos and canned beans. I think it would also be good with lentils. I did add about 1 ...

  4. Oct 2nd 2006

    This was really good! I made it as close to the original as I possibly could. I didn't think the chili powder was too much. Great flavor! I used canned diced tomatoes, canned beans, bott ...

  5. Nov 8th 2002

    This stew took 3+ hours to make, and was so spicy that it was not palettable. We just couldn't eat it. I think you meant teaspoon of pepper not Tablespoon.

  6. Jun 5th 2002

    Interesting combination of spices... hearty but i just couldn't eat much of it because it was too hot- 2 tablespoons of chili powder! I would use less next time.

  7. Oct 22nd 2001

    I thought this was good but my "guys" didn't care for it at all.

  8. Oct 22nd 2001

    In my opinion this was excellant! Fast and easy to prepare after long hard day at work. It was sweet and spicy, very filling. Great for a vegetarian who still has to prepare meat for the res ...

  9. Apr 11th 2000

    Very good, but next time I think I'd use a little less chili powder.