Southwestern Squash Stew

Southwestern Squash Stew Recipe
Photo: Becky Luigart-Stayner
Chayote, a gourdlike fruit also known as mirliton, has a mild flavor and texture similar to summer squash and does not have to be peeled. Kabocha is a medium-sized, flattened-turban-shaped squash with a rough skin that ranges in color from jade green to tan.

Yield:

6 servings (serving size: about 1 1/2 cups stew and 1 lime wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 131
Caloriesfromfat 25 %
Fat 3.7 g
Satfat 0.8 g
Monofat 1.8 g
Polyfat 0.5 g
Protein 3 g
Carbohydrate 23.5 g
Fiber 4.7 g
Cholesterol 3 mg
Iron 1.3 mg
Sodium 704 mg
Calcium 67 mg

Ingredients

1 tablespoon olive oil
1 cup chopped onion
2 1/2 cups chopped chayote
1 poblano chile, seeded and chopped
1 garlic clove, minced
4 cups (1-inch) cubed peeled kabocha squash
2 cups organic vegetable broth (such as Swanson Certified Organic)
2 cups water
1 teaspoon ground cumin
1 teaspoon chili powder
1 (15-ounce) can hominy, drained
1 (14.5-ounce) can diced tomatoes, undrained
2 oregano sprigs
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 lime wedges

Preparation

Heat oil in a Dutch oven over medium heat. Add onion; cook 4 minutes, stirring frequently. Add chayote, poblano, and garlic; cook for 4 minutes, stirring frequently. Add kabocha squash and next 7 ingredients (through oregano); bring to a boil. Reduce heat, and simmer for 1 hour or until vegetables are tender. Discard oregano sprigs. Stir in 1 teaspoon salt and black pepper. Ladle stew into individual bowls, and serve with lime wedges.

Judy Lockhart,

Cooking Light

December 2005
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