Squash Stew

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 large white onion, diced
• 1 tablespoon ground cinnamon
• 2 tablespoons chili powder
• 4 cloves crushed garlic
• 1 tablespoon cumin seeds, toasted
• 2 tablespoons fresh lemon juice
• 4 large tomatoes - peeled, seeded, and coarsely chopped
• 1 medium acorn squash, peeled and diced
• 1 cup pinto beans, cooked or canned
• 1 cup water
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• 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.
• 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.
• 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.