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Hubbard Squash and Pinto Bean Stew

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.

Ingredients

  • 3 cups dried pinto beans
  • 4 cups water
  • 3 tablespoons olive oil
  • 4 cups chopped onion
  • 4 cups (1/2-inch) cubed peeled hubbard squash or fresh pumpkin
  • 1 cup sliced carrot
  • 1 tablespoon chipotle chile in adobo sauce, chopped
  • 2 tablespoons chopped fresh or 2 teaspoons dried sage
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
  • 1 (28-ounce) can crushed tomatoes, undrained
  • 3/4 teaspoon salt
  • 2 tablespoons pumpkinseed kernels, toasted

Nutrition Information

  • calories 171
  • caloriesfromfat 27 %
  • fat 5.1 g
  • satfat 0.8 g
  • monofat 2.4 g
  • polyfat 1.5 g
  • protein 6.4 g
  • carbohydrate 29.8 g
  • fiber 6.1 g
  • cholesterol 0.0 mg
  • iron 3.5 mg
  • sodium 558 mg
  • calcium 117 mg

How to Make It

  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.

  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.