Yield
6 servings (serving size: 1 1/2 cups stew and 1 teaspoon kernels)

Hubbard squash are very large with thick, bumpy skin that ranges from medium green to bright orange. Really big hubbards are often sold in pieces. The yellow-orange flesh has a grainy texture and is best in recipes where it is boiled or baked.

How to Make It

Step 1

Sort and wash pinto beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans. Combine beans and 4 cups water in pan; bring to a boil. Reduce heat, and simmer 30 minutes. Cover and simmer 30 minutes or until tender.

Step 2

Heat oil in a large nonstick skillet over medium heat. Add onion, squash, carrot, and chile; cook 10 minutes, stirring frequently. Add to bean mixture. Stir in sage, thyme, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until squash is tender. Stir in salt. Ladle stew into individual bowls; sprinkle with pumpkinseed kernels.

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