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This all-vegetable stew from the early days of California is served warm or at room temperature.

Serves 4-6

2 pounds Winter squash (like acorn or butternut), peeled and diced

4 tablespoons Olive oil

1 medium Onion, diced

1 teaspoon Garlic, minced

1 large Green bell pepper, seeded and diced

10 1/2 ounce Tomatoes, canned, seeded, peeled, and diced

1 cup Green beans

1 cup Corn

2 teaspoons Chili powder

1 1/2 cups Chicken broth

Heat the oil in a heavy pot with a lid (like a Dutch oven) over a medium flame.

Add the squash and cook about 5 minutes.

Add the onion and pepper.

Cook for an additional 5 minutes.

Add the remaining ingredients, cover and simmer for 20 to 30 minutes or until all the vegetables are soft. Adjust the seasoning (salt and pepper) to your personal taste.


- Nick Sundberg