Recipe: Buttercup Squash, Parsnip and Cranberry Bean Stew

BUTTERCUP SQUASH, PARSNIP AND CRANBERRY BEAN STEW

1 tablespoon canola oil
1 cup sliced celery (about 2 medium stalks
2 to 3 garlic cloves, minced
1 chipotle pepper, minced
4 large tomatoes, cored and diced
1 1/2 tablespoons paprika
1 tablespoon dried oregano
salt and pepper to taste
2 cups peeled and diced buttercup or butternut squash
2 cups peeled and diced parsnips (about 2 large)
12 to 16 pearl onions, peeled
1 cup diced carrots
2 1/2 cups water
1 1/2 cups cooked or canned cranberry beans, drained
1 cup fresh or frozen corn kernels
8 broccoli florets

In a large saucepan, heat oil; add celery, garlic and chipotle. Saute 3 to 4 minutes.

Add tomatoes, paprika, oregano, and salt and pepper; cook about 8 minutes more over medium-low heat, stirring frequently, until mixture resembles thick pulp.

Add squash, parsnips, onions, carrots and water; cook, stirring occasionally, until squash and parsnips are tender, about 30 minutes.

Stir in beans, corn and broccoli. Cover and cook 5 to 10 minutes more.

Serve in a large bowl with brown rice or quinoa on the side, or in a baked pumpkin.

Makes 4 to 6 servings
Source: Vegetarian Times, November 1998