Butternut Squash Stew

Here is another fall squash recipe. This one with a texmex flair.

olive oil
1 large yellow onion
1 tbsp crushed garlic
3 cups water
1 butternut squash (peel and cut into 1/2 inch cubes)
1 jalapeno pepper (seeded and diced)
1/2 tsp cinnamon
2 tsp cumin
2 large tomatoes (chopped)
1 large green bell pepper (chopped)
1 10 oz package frozen corn
sour cream
1 block jalapeno Monterey jack cheese (cut into cubes)
1 cup brown rice (cook as directed)

In a soup pot heat oil, onions and garlic over medium heat. Cook for about 10 minutes, until onions are translucent. Add water, squash, jalapeno and spices. Heat to a simmer for another 10 minutes. Add tomatoes and bell pepper and cook for 10 more minutes. Add corn and return to a simmer.

Serve over rice. Top with a dollop of sour cream, cheese and salt and pepper.

Tags: Texmex Butternut Squash Stew