What You'll Need
½ cup water or low-sodium vegetable stock
1 Tbsp low-sodium soy sauce
1 onion, chopped
1 red bell pepper, diced
4 large cloves of garlic, minced
1 lb (about 4 cups) butternut or other winter squash
1 15oz can crushed or ground tomatoes
1 cup water
1 15oz can kidney beans
1½ cups corn, fresh or frozen
1½ tsp oregano
1 tsp chili powder
½ tsp cumin
¼ tsp black pepper
How to Make It
1 Heat ½ cup water or stock and soy sauce in a large pot, then add the onion, bell pepper, and garlic.
2 Cook over medium heat until the onion is soft and most of the water has evaporated.
3 Cut the squash in half and remove the seeds, then peel it and cut it into 1/2-inch cubes.
4 Add the squash to the onions, along with the chopped tomatoes, 1 cup of water, oregano, chili powder, cumin, and pepper.
5 Cover and simmer until the squash is just tender when pierced with a fork, about 15 minutes.
6 Add the kidney beans with their liquid and the corn. Continue cooking another 5 minutes.
For a festive look, serve it in a hollowed out bread bowl or pumpkin.
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