Spiced Mexican Squash Stew

Contributed by Lani Siciliano, source unknown


1 ½ TBSP vegetable oil                                    2 tsp ground cumin
2 cups chopped onions                                     3 cups water
6 garlic cloves, minced                                      2 cups chopped tomatoes, or un-drained 15 oz can
1/2 tsp salt                                                        2 cups red and green bell peppers
1 butternut squash                                             2 cups fresh or frozen corn
½ small fresh jalapeno, minced                          Salt and pepper to taste
½ tsp ground cinnamon


Place the oil, onions, garlic, and salt in a soup pot, cover and cook over a medium heat for 10 minutes or until the onions are translucent.  Meanwhile, halve and peel the squash, scoop out and discard the seeds, and dice into ½ inch cubes. (If the cubed squash is more than 5 cups you may need to add an additional ¾ cup of water).  Add the squash, jalapeno, cinnamon, cumin, and water to the pot and simmer 5-10 minutes. Add the tomatoes and bell peppers. Continue to cook until all vegetables are tender, stir in the corn and add salt and pepper to taste. 

Serve each bowl with a dollop of sour cream, jalapeno cream or sprinkle with grated cheese.