Butternut Squash and Black Bean Stew

Doc Simonson 47

"This vegetarian stew causes this meatetarian to forsake (briefly) any thought of meat. It is a hearty, soul satisfying stew of beans, squash and, presumably, something addictive. It is great served with a dollop of sour cream, a slice of crusty bread and a light salad."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

servings
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Directions

  • Prep

  • Cook

  1. Preheat oven to 400 F. Soak garlic head in water for a few minutes, drain and drizzle a small amount of olive oil on it. Wrap in foil and put in 400 F oven for about an hour. Bring a pot of water to the boil. Peel tomatoes by plunging into boiling water for a minute and then into ice water. Remove the loosened skins, cut tomatoes in half and squeeze out the seeds. Chop the tomatoes and set aside. Place the chilies on a cookie sheet or pizza pan and put in hot oven until the chilies soften. remove from oven and put hot chilies in a zip lock bag to help skins loosen. After a few minutes remove skins and seeds from the chilies. Chop the chilies and set aside. Remove the garlic from the oven and foil. Squeeze out the cloves of garlic and mash to a paste and set aside. (The garlic cloves should be very soft and will readily form a paste. If not, roast them for another 20 minutes or so.) Peel and seed the squash. Cut into cubes a bit smaller than 1 inch. coat with 2 Tbs. of olive oil and put on a cookie sheet. Roast in the 400 F oven for about 20 minutes, turning the cubes once at the 10 minute mark. Remove the squash from the oven and set aside.
  2. In a 5 or 6 quart pot, over medium heat, heat 2 Tbs. of olive oil and then saute the carrot and onions until the onions are a bit soft. Add in the fresh garlic and chili powder. Saute for an additional 5 minutes. Add in the squash, tomatoes, chilies and garlic paste. Next, mix in the beans and the vegetable broth. Bring to a boil and then reduce to a simmer for 30 minutes. Add more water or broth as desired. At the end of 30 minutes add the fresh cilantro and stir in. Adjust seasoning with salt and pepper before serving.

Reviews

0

Other stories that may interest you