Southwest Corn and Squash Stew Recipe

Name: Southwest Corn and Squash Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 large onion, chopped; 1 red bell pepper, chopped; 3 garlic cloves, chopped; 1 small green chili pepper, seeded and minced; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 (14 1/2 ounce) canpeeled diced tomatoes, drained; 2 cups butternut squash, peeled and cut into 1 inch chunks; 2 cups vegetable broth; 2 medium zucchini, cut into 1 inch chunks; 2 cups frozen corn; 1 (5 ounce) can evaporated milk; salt; ½ cup shredded cheddar cheese or ½ cup monterey jack cheese; 2 tablespoons chopped fresh cilantro

Servings: persons

2 tablespoons vegetable oil
1 large onion, chopped
1 red bell pepper, chopped
3 garlic cloves, chopped
1 small green chili pepper, seeded and minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 (14 1/2 ounce) canpeeled diced tomatoes, drained
2 cups butternut squash, peeled and cut into 1 inch chunks
2 cups vegetable broth
2 medium zucchini, cut into 1 inch chunks
2 cups frozen corn
1 (5 ounce) can evaporated milk
salt
½ cup shredded cheddar cheese or ½ cup monterey jack cheese
2 tablespoons chopped fresh cilantro

1
Heat oil in a large saucepan, add onion and red pepper, cook over medium heat for 5 minutes or until onions become transparent.
2
Add garlic, chili pepper, chili powder and cumin, cook stirring constantly for 1 minute.
3
Add tomatoes, butternut and vegetable broth, bring to a boil, reduce heat, cover and simmer on low for 10 minutes.
4
Stir in zucchini, corn, evaporated milk and salt to taste, simmer uncovered for 15 minutes or until vegetables are tender.
5
Top with cheese and cilantro just before serving.

1214

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 large onion, chopped, 1 red bell pepper, chopped, 3 garlic cloves, chopped, and more.

Yes, Southwest Corn and Squash Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwest Corn and Squash Stew

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