Ingredients
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups butternut squash, peeled and cubed
- 2 cups corn kernels (fresh or frozen)
- 2 cups cooked beans (such as kidney beans or black beans)
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish, optional)
How to Make
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Step 1: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent and fragrant.
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Step 2: Add the cubed butternut squash to the pot and cook for about 5 minutes, stirring occasionally, until the squash starts to soften slightly.
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Step 3: Stir in the corn kernels and cooked beans, and continue to cook for another 2-3 minutes.
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Step 4: Pour in the vegetable broth and add the ground cumin and dried oregano. Season with salt and pepper to taste.
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Step 5: Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 20-25 minutes, or until the squash is tender and the flavors have melded together.
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Step 6: Taste the stew and adjust the seasonings if needed.
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Step 7: Garnish with fresh chopped cilantro if desired.
We hope you enjoy this recipe!
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