- 1 small butternut squash (1 1/4 pounds)
- 1 teaspoon canola oil
- 1 medium onion 1 green pepper
- 1 garlic clove (1/2 teaspoon minced or 1/4 teaspoon powder)
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 2 Tablespoons tomato paste
- 4 cups cooked black beans or 2 15-ounce cans, drained
- 2 cups low-sodium vegetable or chicken broth
- Salt and pepper to taste
- Toppings: chopped cilantro, chopped jalapeño, shredded cheese
- Wash hands with warm, soapy water.
- Dice the onion.
- Seed and dice the green pepper.
- Chop the clove of garlic, if using a whole clove.
- Slice squash in half. Remove seeds and peel. Cut into 1 1/2-inch cubes.
- In a large pot, heat oil. Cook onion and pepper in oil for 4 minutes. Add in garlic, cumin, and paprika. Stir in tomato paste.
- Add squash, black beans, and broth.
- Bring to a boil. Reduce heat and simmer until squash is tender, about 30 minutes. Season with salt and pepper. Add water, if the stew gets too thick.
- Serve hot with toppings.
Makes 10 servings