Spiced Mexican Squash Stew Recipe

Name: Spiced Mexican Squash Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons olive oil or 1 1/2 tablespoons vegetable oil; 2 cups onions, chopped; 6 garlic cloves, minced; 1/2 teaspoon salt; 1 butternut squash, halved; 1/2 jalapeno, fresh, minced; 1/2 teaspoon ground cinnamon; 2 teaspoons ground cumin; 3 cups water; 2 cups tomatoes, chopped; 2 cups red peppers or 2 cups green peppers, chopped; 2 cups corn kernels (fresh or frozen); salt & freshly ground black pepper; sour cream (optional); monterey jack cheese (optional)

Servings: persons

1 1/2 tablespoons olive oil or 1 1/2 tablespoons vegetable oil
2 cups onions, chopped
6 garlic cloves, minced
1/2 teaspoon salt
1 butternut squash, halved
1/2 jalapeno, fresh, minced
1/2 teaspoon ground cinnamon
2 teaspoons ground cumin
3 cups water
2 cups tomatoes, chopped
2 cups red peppers or 2 cups green peppers, chopped
2 cups corn kernels (fresh or frozen)
salt & freshly ground black pepper
sour cream (optional)
monterey jack cheese (optional)

1
Place onions, garlic and salt in nonreactive soup pot. Cover and cook on medium heat for about 10 mins, stirring often, until the onions are translucent.
2
Meanwhile, halve and peel the squash, scoop out and discard the seeds, and dice into 1/2 inch cubes. If you have 5 cups or more of cubed squash, increase water by 1/2 to 3/4 cup. Add the squash, jalapeno, cinnamon, cumin, and water to the soup pot and simmer for 5 to 10 minutes. Add the tomatoes and bell peppers and cook for 10 to 15 minutes or until all of the vegetables are tender. Stir in the corn and return to a simmer. Add salt and pepper to taste.
3
Serve each bowl topped with a dollop of sour cream and a sprinkling of grated cheese.

673

kcal

Calories

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 15 ingredients. The key ingredients include: 1 1/2 tablespoons olive oil or 1 1/2 tablespoons vegetable oil, 2 cups onions, chopped, 6 garlic cloves, minced, 1/2 teaspoon salt, and more.

Yes, Spiced Mexican 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.

Spiced Mexican Squash Stew

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