Squash Stew

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.

  1. Add squash, beans and stock and simmer for 10 minutes. Add water, as needed to keep squash from burning.
  2. Add corn, cook another 10 minutes.
  3. 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.

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