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