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Southwestern Squash Stew

Photo: Becky Luigart-Stayner
Yield 6 servings (serving size: about 1 1/2 cups stew and 1 lime wedge)
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.

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

Nutrition 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

How to Make It

  1. 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.