I followed the recipe that Shannon supplied us except for the squash. I could not find banana squash, so I used butternut squash instead. (Confession: I do not even know what a banana squash look like... but I am sure I did not see one at Safeway, LOL)
I also used red chard, as that was the only chard there was when I went grocery shopping.
Shannon's Squash, Pepper, Chard, and Corn Stew
1 medium onion, diced
3 – 5 garlic cloves, chopped
¾ pound banana squash, peeled and cut into pieces about ½ inch wide (I used butternut squash instead)
2 – 3 T olive oil
1 t. Greek oregano
1 green pepper, diced
1 red bell pepper, diced
1 T. flour
2 T. chile powder
½ t. cumin
1 c. dry white wine
2 c. broth of choice
3 – 4 c. tomatoes, diced
½ bunch chard, blanched and cut into ribbons with the tougher stems cut away
1 ½ c. frozen corn
¾ c. sour cream or yogurt to taste
Chopped cilantro and green onions for garnish
Very lightly sauté the onion, garlic and squash in oil in a dutch oven or heavy-bottomed soup pot, then add oregano, red and green peppers, flour, chile powder and cumin. Stir together and cook for a minute or two longer.
Add wine, broth, and tomatoes, then cover and simmer for 30-45 minutes. Add chard and corn, then cook for a further 15-20 minutes.
Taste for seasoning. If stew is too liquid, pour off liquid into a small saucepan and boil down until reduced and richly flavored.
Just before serving, stir in sour cream or yogurt. Serve sprinkled with cilantro and green onions.
I used sour cream and cilantro for garnish. I had this for dinner with some sourdough bread. Yummm. I had some for lunch the following two days. I liked it even more on the two days that I had the leftovers. Thank you for picking this Shannon.