This week's recipe was selected by Shannon and is definitely a keeper! The only changes that I made were adding a can of Black Beans (drained and rinsed) and using canned diced tomatoes with green chiles. Oh, and I used Butternut Squash as that is what I could find at the store! As others have done, I served it over Brown Rice with Baked Corn Tortilla Chips and lime wedges on the side. Next time I will add a bit of Ancho Chile Pepper to kick up the heat a bit. I bet some shredded cheddar on top would be good too! Here is the recipe for Squash,Chard & Corn Stew.
1 medium onion, diced
3 – 5 garlic cloves, chopped
¾ pound banana squash, peeled and cut into pieces about ½ inch wide
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.
1. Lightly saute onion,garlic & squash in oil in a Dutch Oven. Then add oregano,peppers,flour,chile powder,& cumin. Stir together and cook for a minute or two longer.
2. Add wine,broth,& tomatoes. Cover and simmer for 30 -45 minutes. Add chard and corn,then cook for another 15 - 20 minutes longer.
3. Taste for seasoning. If stew is too liquid, pour off liquid into a small saucepan and boil down until reduced and richly flavored.
4. Just before serving, stir in sour cream &/or yougurt ( I used 1/2 c. plain yogurt and 1/4 c. sour cream). Serve garnished with green onion and cilantro (lime wedges optional).
Thanks Shannon for a great recipe. We really enjoyed this!