Becky Luigart-Stayner; Melanie J. Clarke and Jan Gautro
8 servings (serving size: 1 1/2 cups stew, about 2 teaspoons crema mexicana, and 1 tablespoon pumpkinseeds)

Redolent with honey, cinnamon, and aniseed, this stew highlights mild but exotic flavors typically associated with European cuisine, but which are also commonly used in Mexico. Calabaza is a pumpkinlike winter squash. Butternut squash is a good substitute. If you prefer a smoother consistency, use a potato masher to break up the squash.

How to Make It

Step 1

Preheat broiler.

Step 2

Cut poblano chiles in half; discard seeds and membranes. Place the chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles; discard skins. Chop chiles.

Step 3

Place aniseed and cinnamon in a spice or coffee grinder; process until finely ground.

Step 4

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes or until browned. Add garlic; sauté 1 minute. Add cinnamon mixture to pan; sauté 1 minute. Add chopped chiles, squash, broth, water, honey, and salt; bring to a boil. Reduce heat, and simmer 30 minutes or until squash is tender.

Step 5

Drizzle each serving with Crema Mexicana; sprinkle with pumpkinseeds.

Ratings & Reviews

ajvinande's Review

December 18, 2012
Very tasty! This is a wonderful way to use a large butternut squash. I added some lime juice and more aniseed for each serving, but that's only if you want more spice. Plain yogurt can sub for the crema. Avocado is nice on top too. A brilliant recipe!!

GreenRQ's Review

July 20, 2010
This is a good solid base, but it seemed to be lacking spice. The flavoring of the cream works very well with the broth, but that is the biggest taste profile.