Mayan Vegetable Stew

Our first time cooking a butternut squash, and it’s a new favorite!!

Mayan Vegetable Stew
2 Tbs. vegetable oil
1 large clove garlic, crushed
1-1/4 cups butternut squash, peeled, seeded and cut into 1/2 inch cubes
1 red bell pepper, seeded and diced
2 zucchini, diced
1 cup corn kernels, or about 2 cobs, cut fresh off the cob
1 lb. canned black beans, rinsed and drained
3 small tomatoes, diced
1/8 tsp. cayenne, or more to taste
1/2 cup fresh cilantro, chopped
Heat oil in a heavy nonstick skillet over medium high heat. Stir in garlic and squash. Cook about 5 minutes, stirring frequently, until squash begins to soften. Reduce heat to medium. Stir in red bell pepper, zucchini, cumin, cayenne, orange zest, and salt to taste. Cook 4-5 minutes, stirring occasionally, until squash and peppers are tender. Stir in corn, beans and tomatoes and cook about 3 minutes, or until heated throughout. Add cilantro and additional salt to taste just before serving.

I found the recipe here: Meals For You

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4 Comments

  1. Looks good. I’ll be doing something similar this weekend using dried posole corn instead of fresh, delicata squash (new to me), and some heirloom lima-type beans that look really pretty!

    Reply
    • woodlandrealm10

       /  September 19, 2013

      wow, that sounds like good! It’s fun to try new recipes, and it’s even better when they turn out edible :)

      Reply
  2. Sounds good, I’m already missing squash.

    Reply
    • woodlandrealm10

       /  September 19, 2013

      This was the first year with this little garden and we didn’t try planting any squash, so next year we’ll be trying to grow a buttnut for sure!! :)

      Reply

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