Squash Stew Recipe - Allrecipes.com
Squash Stew Recipe
  • READY IN 2 hr

Squash Stew

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 30 mins

    2 hrs


  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. 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. 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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 02, 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, 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.

Most Helpful Critical Review
Jun 21, 2003

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


65 Ratings

Aug 27, 2003

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. Diana

Aug 27, 2003

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.

Aug 27, 2003

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.

Oct 02, 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 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.

Aug 27, 2003

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

Dec 17, 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.


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  • Calories
  • 257 kcal
  • 13%
  • Carbohydrates
  • 35.3 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12 g
  • 19%
  • Fiber
  • 11.5 g
  • 46%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 501 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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