Hubbard Squash and Pinto Bean Stew

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.

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

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Nutritional Information

Amount per serving
  • Calories: 171
  • Calories from fat: 27%
  • Fat: 5.1g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.5g
  • Protein: 6.4g
  • Carbohydrate: 29.8g
  • Fiber: 6.1g
  • Cholesterol: 0.0mg
  • Iron: 3.5mg
  • Sodium: 558mg
  • Calcium: 117mg

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

Preparation

  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.
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