Recipe: Savory Pumpkin Stew (or butternut squash)

SAVORY PUMPKIN STEW

1 onion, diced
2 cups vegetable broth (or water)
3 cloves, garlic, minced
2 tbsp vegetable oil
3 cups pumpkin or butternut squash, peeled, seeded, chopped
2 tbsp prepared mustard
3/4 tsp ground cinnamon
2 tbsp apple cider vinegar
2 potatoes, peeled, chopped
2 tbsp whole-wheat flour
1 cup frozen peas
1 cup frozen corn
Salt and pepper to taste

Saute onion and garlic in oil until transparent, about 4 minutes.

Add pumpkin and potatoes and cook, stirring occasionally, for 5 minutes. Stir in flour until dissolved. Add vegetable broth or water, 1 cup at a time. Stir in mustard, cinnamon and vinegar. Simmer uncovered stirring occasionally, over medium-low heat for 30 minutes, or until sauce is thick and vegetables are tender.

Add peas and corn and cook 5 minutes more. Season to taste with salt and pepper.

VARIATION:
Turn this stew into a potpie by baking in a pie pan lined with a biscuit crust.

Makes 4 servings
Source: Vegetarian Times magazine, October, 1992