Southwestern Squash Stew
Submitted by: Courtney
From Cooking Light
Chayote, a gourdlike fruit also known as mirliton, has a mild flavor and
texture similar to summer squash and does not have to be peeled. Kabocha is a
medium-sized, flattened-turban-shaped squash with a rough skin that ranges in
color from jade green to tan. You can substitute whatever squash you can
find...the recipe is great with anything!
1 cup chopped onion
2 1/2 cups chopped chayote
1 poblano chile, seeded and chopped
1 garlic clove, minced
4 cups (1-inch) cubed peeled kabocha squash
2 cups organic vegetable broth (such as Swanson Certified Organic)
2 cups water
1 teaspoon ground cumin
1 teaspoon chili powder
1 (15-ounce) can hominy, drained
1 (14.5-ounce) can diced tomatoes, undrained
2 oregano sprigs
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 lime wedges
Heat a Dutch oven over medium heat and spray with non-stick spray or add
water/broth. Add onion; cook 4 minutes, stirring frequently. Add chayote,
poblano, and garlic; cook for 4 minutes, stirring frequently. Add kabocha squash
and next 7 ingredients (through oregano); bring to a boil. Reduce heat, and
simmer for 1 hour or until vegetables are tender. Discard oregano sprigs. Stir
in 1 teaspoon salt and black pepper. Ladle stew into individual bowls, and serve
with lime wedges.
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