Winter Squash Stew with Pinto Beans and Corn

Ingredients

• 2 tablespoons vegetable oil
• 3 cups (3/4-inch) cubed peeled buttercup or butternut squash (about 1 1/4 pounds)
• 1 cup diced onion
• 2 1/2 cups water, divided
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 dried New Mexican chile, seeded
• 1/4 teaspoon salt
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 cup frozen whole-kernel corn
• 1 (15-ounce) can pinto beans, rinsed and drained

Preparation

1. Heat vegetable oil in a large Dutch oven over medium-high heat. Add the squash and onion, and sauté 5 minutes. Add 1 cup water and the next 4 ingredients (1 cup water through chile); cover and cook 5 minutes. Add 1 1/2 cups water, salt, and tomatoes; cover, reduce heat, and simmer 20 minutes. Add the corn and beans; cover and cook 15 minutes. Discard the chile.