Recipe by GILLIANMCLENNAN
"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."
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white onion, diced
cumin seeds, toasted
fresh lemon juice
tomatoes - peeled, seeded, and coarsely chopped
acorn squash, peeled and diced
pinto beans, cooked or canned
salt and pepper to taste
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, bottled lemon juice and ground cumin instead of seeds, which made it so easy. I finished it up in the crock-pot and served it to my church family. They loved it! To make peeling the squash a little easier: cut it in half, zap it in the microwave for a couple of minutes. After it cools, cut into lengthwise pieces and use the vegetable peeler. It will be a little softer.
Very good, but next time I think I'd use a little less chili powder.
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 rest of the family. It will for sure be one I will use over and over again. Also going to suggest local resturant to try it,they need more new vegetarian dishes.
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.
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 tsp of sugar to cut the acid just a little. Also, I cooked the squash in the oven just long enough to soften before peeling. It was a lot less work. I added sweet italian sausage, but wouldn't do that again - it tasted better as a vegetarian dish.
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.
I thought this was good but my "guys" didn't care for it at all.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 257
** Calories from Fat: 108
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