HELP! ISO of Winter Squash Stew Recipe

[tperes]

I am attending a Vegetarian Potluck tonight at the local co-op, and made this yummy stew, full title is "Winter Squash Stew with Pinto Beans and Corn."
I need to bring a copy of the recipe, but I left it at home, and I can't find it on the Recipe Finder to print out.

Can anybody help me?????

Thanks so much!

Tanya:confused: :(

[sneezles]

Hope it's not too late for this:

Winter Squash Stew with Pinto Beans and Corn
October, 2000

2 tbs 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 tsp paprika
1 tsp ground cumin
1/4 tsp ground corriander
1 dried New Mexico chile, seeded
1/4 tsp salt
1 (14.5-ounce) cand diced tomatoes, undrained
1 cup frozen whole-kernel corn
1 (15-ounce) can pinto beans, rinsed and drained

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

[funnybone]

I was going through some old issues and was thinking of making this.

Anyone have any reviews on it? I did a search and only found one review - and it was not raving.

I don't have Pinto beans, so I was just going to use Kidney beans. Also, I don't have the New Mexican Chile, so I was just going to sub it with some other hot chile spice (to taste).

[funnybone]

Well, I made it and we ate it. We enjoyed it, and I would make it again. I had to leave out the corn because my frozen corn was Freezer Burned!!! I added some Red Chile Flakes and some Penzey's Med. Chile Powder (I didn't measure) as a replacement for the NM Chile, and it was spicy. The Kidney beans worked out well.

[dotglee]

I loved this! Instead of putting in a dried New Mexico chile, which I didn't have, I put in a couple of tablespoons of New Mexico chile powder (Chimayo). I always have it in the freezer to keep it bright red and therefore fresher. that might be too spicy for some but DH will love it. Very filling for the small amount of calories and all I needed was a hot flour tortilla with it. I had never cooked with raw butternut squash before, but I certainly will again. Many thanks to Sneezles for posting the recipe for me to pass on to a co-worker today.

[gertdog]

I love this board! I was thinking of this recipe, wanting to make it this weekend, but couldn't find it at home anywhere. I did a search for "butternut squash stew" and here it is!

I can add a positive review, as I've made this a few times before.

We really enjoyed this. Subtle but good flavors. Followed the recipe as written, then made a few embellishments.

I served the stew over brown rice that had been cooked in veg. broth and had pine nuts stirred in at the end. Topped the stew with a bit of low-fat sour cream and a sprinkling of green onions.

I'm really looking forward to making this again!