Southwestern Squash Stew
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.
How to Make It
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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