Reviewed: Oct. 21, 2009

Excellent, rich flavor in a healthy dish! Yes, canned tomatoes are easiest as is cumin powder. Even better the next day. My husband loved this!

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DEE4156

Cooking Level: Expert

Home Town: Sault Ste. Marie, Ontario, Canada

Living In: Niagara Falls, Ontario, Canada

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Reviewed: Sep. 12, 2009

Whoever thinks this recipe is too spicy, remember, it's chili POWDER, NOT chili PEPPER!!! I used ground ancho chiles and it came out fine. I omitted the cinnamon and tried a few other things to make it my own. This is a good basic recipe that can be tweaked and expanded on as you see fit.

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don-vee

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Reviewed: Mar. 26, 2009

This was really good. I used a yellow onion, and a mixture of canned and fresh tomatoes. I also used a potato masher on the squash before serving; this gave it a much thicker texture. My picky boyfriend who turned his nose up at the mention of squash ate 2 bowls.

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CARIN1029

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2008

I cut the chili powder amount in half and it cam out great for those not into spicey foods. This stew goes well with brown rice, so if you ever needed a reason to cook up brown rice now you've got one.

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FuJean

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Reviewed: 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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KARLILY

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Reviewed: Sep. 8, 2008

I have to agree it looks kind of unappetizing, and I really didn't like the smell of it. Everything changed once I took the first bite. It was surprising flavourful. A tad spicy, but I tolerated it. Goes well with a nice glass of milk to tone down the spicyness. I WILL make this again.

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tracy m.

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2007

This recipe was made for me by a friend...and wow, was it ever a hit! I made it a few more times, and each time, people would ask for the recipe. It has really made its rounds through my circles. Thanks so much for an easy crowd pleaser!

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brynneb

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Reviewed: Oct. 30, 2007

This has a wonderful flavor. I did not find it spicy, in fact, I added extra chili powder, cumin, and cinnamon to give it a little more flavor. It would have been better if I had gotten all of the skin of. Some parts weren't peeled all the way and we didn't like the rough feeling. I baked the acorn squash 20 minutes and let it cool and it made it easier to peel. We will deiintely use this again, but I might use sweet potatoes so I don't have to deal with the squash!

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Patty Jo

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Reviewed: Oct. 18, 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 it a bit in order to be able to peel it. I used kidney beans because I had no pinto beans and I used the bean cooking water instead of water. I also used canned tomatoes. I think that the recipe would be really good with a bit of stewing beef cut into small chunks but it really is great the way that it is.

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RMAWHORTER

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Reviewed: Oct. 2, 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.

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ktylitter

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Reviewed: May 24, 2007

sooo hot and spicy - i even reduced the spices by more than half - i think it needs even less spice - i just can't handle it - but other than that it's sooo yummy -- had i used all 2 tbsp of the chili pepper - i'd be crying right now.

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SugarKitty

Cooking Level: Expert

Home Town: Minden, Nevada, USA

Living In: Eindhoven, Noord-Brabant, Netherlands

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Reviewed: Oct. 3, 2006

This is really good and an interesting combination of ingredients. I have several acorn squash so was trying to find a good use for them. I used canned beans and tomatoes as well as ground cumin. I added water but it felt that it needed some more depth so I added a chicken bullion. It is now simmering away...I did smash some of the squash just to make it even more thick...the way I like it and I may even add some corn as others mentioned. I plan to serve it over brown rice. Thanks for this unique recipe!

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cook in CALIF

Cooking Level: Expert

Living In: San Francisco, California, USA

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Reviewed: Oct. 2, 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.

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ka me ka thee

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

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Reviewed: Nov. 20, 2005

Delicious. I left some skin on the acorn squash because I got a little impatient peeling it. While the cooking did soften the skin nicely, some parts are still a little crunchy. Next time I'll peel the entire thing for the sake of consistency. I'll also add chick peas for extra protein. The lemon is such a great touch. Spritz some to taste before eating or use a lemon wedge as garnish.

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QwithoutaU

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Reviewed: Oct. 9, 2005

This was a great idea...and I have a cure for peeling the squash...don't! It tastes just as good with the peel on and it's that much easier. I made mine in the crock pot and it worked out great. Thanks for the recipe.

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BECCAS911

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Reviewed: Jan. 7, 2005

So delicious and different! Definately adding this the the repitoire. Didn't find it to be overly spicy. We added corn and chicken. Just fantastic.

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SYLVETTE99

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Reviewed: Dec. 17, 2004

Excellent. I tossed in some "panch phoron" an Indian five-spice mixture, with the onion while it sauteed, and threw in some celery and sweet potato, and even my toddler loved it.

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KAALIM

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Reviewed: Oct. 30, 2004

This stew was pretty good. It was just simple comfort food. It was time consuming however to peel off all the skin off the squash so next time I might try to do that a different way. We followed the recipe except using black soy beans instead of pinto beans.

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Oct. 25, 2004

LOVED IT! I used canned beans and tomato's because my dad said peeling and seeding them is a hassle,(though after peeling an acorn squash I don't know if anything would have seemed like a hassle!)and it came out really well. I hope that it is supposed to have a lemony taste because that is what I ended up with. I wasn't expecting that out of all the stuff that's in it but it was a nice surprise. Thanks for a wonderful recipe!

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SHAUNALEE

Cooking Level: Intermediate

Living In: Salem, Oregon, USA

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Reviewed: Oct. 5, 2004

This soup was so yummy. I used leftover squash which cut down the cook time, and I added one more cup of water and a boullion cube for salt. My whole family enjoyed this, and it was a prefect fall soup that we will enjoy again.

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SHEIN

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