Name: Southwestern Squash Stew
Yield: 6 servings (serving size: about 1 1/2 cups stew and 1 lime wedge)
Ingredients: 1 tablespoon olive oil; 1 cup chopped onion; 2 ½ 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; ¼ teaspoon freshly ground black pepper; 6 lime wedges

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.

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Southwestern Squash Stew

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