Ingredients

  • 3 cups butternut squash, peeled and cubed
  • 1 large onion, diced
  • 2 teaspoons paprika
  • 1 ½ teaspoons ground cumin
  • ¼ teaspoon ground coriander
  • 1 tablespoon minced chipotle in adobo, (or to taste)
  • ¼ teaspoon salt
  • 1 14.5 oz. can diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 2 cups frozen whole-kernal corn
  • 2 15 oz. cans pinto beans, rinsed and drained
Keywords
Main, soups, MWL
MacGourmet downloadWinter Squash Stew with Pinto Beans and Corn. To import, drag image to your MacGourmet recipe box.

Directions

Heat a large, oiled, non-stick 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 chipotle); cover and cook 5 minutes. Add 1 1/2 cups water, salt, tomatoes, and tomato paste; cover, reduce heat, and simmer 20 minutes. Add the corn and beans; cover and cook 15 minutes.


I really love this recipe! There is something so succulent about corn and squash in a spicy tomato broth, love it!!

Source

Servings/Yield