Adapted from International Cooking: A Culinary Journey by Patricia Heyman
2 tbs. olive oil
1 large onion, small dice
1 clove minced garlic
½ tsp. dried oregano
1 tsp. ground turmeric
½ tsp. ground cumin
¼ tsp. ground cayenne
¼ tsp. pepper
2 packages Farm to Freezer Squash, defrosted
¾ c. chicken stock
1 c. corn, frozen or canned
2 c. canned kidney beans, drained and rinsed
½ c. half-and-half
½ c. feta
Heat oil in a pot over medium heat, add onion, sauté for 2 minutes. Add garlic, oregano, turmeric, cumin, cayenne, pepper, sauté for 1 minute.
- Add squash, beans and stock and simmer for 10 minutes. Add water, as needed to keep squash from burning.
- Add corn, cook another 10 minutes.
- Add half-and-half and cheese and stir gently. Adjust seasoning and serve warm.
Serving suggestions: Can be served with jasmine rice or as side dish to a larger meal.