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Winter Squash and Tomato Stew- Adv.

Most OTL recipes have an approximate 30-40 min. cooking time. But some things are good enough to be an exception, like this stew which takes that much plus 1 hour to simmer. We eliminated the cornbread dumplings from the original recipe to simplify it, but you absolutely must get your hands on some cornbread to go along with it anyhow. Use our recipe or purchase a boxed mix.
Print Recipe
Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Vegetarian
Ingredients Method

Ingredients
  

  • 1 1/2 cup(s) onion large ,yellow, chop 1/2" pieces
  • 5 garlic clove(s) crushed
  • 3/4 tsp cinnamon
  • 3/4 tsp cumin
  • 1 jalapeno pepper seeded, diced fine
  • 24 oz(s) diced tomatoes or 3-4 c. fresh chopped
  • 1 1/2 tsp salt
  • 1 1/2 cup(s) water
  • 4 cup(s) butternut squash or other w. squash, chopped 1/2" cubes
  • 4 cup(s) zucchini(s) chopped 1/2" pieces
  • 1/4 cup(s) cilantro chopped fine
  • 1 1/2 tsp cinnamon
  • 1 corn bread mix or OTL recipe "Quinoa Cornbread"
  • 1 avocado(es) chopped, optional topping

Method
 

  1. Prep Work: Peel and cut winter squash into ½" pieces. Cut zucchini into 1/2" slices. Chop onions 1/2"pieces. Peel garlic cloves and dice jalapeno fine.
  2. In large cooking pot heat 4 Tbsp. olive or grapeseed oil and sauté onions until clear; approx. 6 min. Add crushed garlic cloves, cinnamon, cumin, and jalapeno.
  3. Add tomatoes with their liquid, squash (not zucchini), salt and water. Lower heat to simmer, cover with lid, and simmer 1 hour.
  4. Assemble cornbread if making as side dish and bake.
  5. After 1 hour add the zucchini, cilantro, and sugar; stir and cook for 5 minutes.
  6. Cover pot with lid and leave simmering for another 20 minutes. Serving Suggestion: This recipe has to have cornbread! Use the OTL recipe "Quinoa Cornbread", or use your favorite mix from the store.