| 1 sm sugar pumpkin - (abt 2 lbs) | | (or 1 large butternut or carnival squash) | | 1 tbl olive oil | | 1 med onion chopped | | 2 x garlic cloves minced | | 12 med green or red bell pepper cut into short, | | narrow strips | | 1 can diced tomatoes - (14 to 16 oz) with liquid | | 2 cup cooked or canned pinto beans | | 2 cup corn kernels | | (from 2 large or 3 medium ears) | | 1 cup homemade or canned vegetable stock | | (or water) | | 1 sm fresh hot chile - (to 2) seeded, minced | | 1 tsp ground cumin | | 1 tsp dried oregano | | Salt to taste | | Freshly-ground black pepper to taste | | 3 tbl minced fresh cilantro - (to 4) |
| | Preheat the oven to 400 degrees. | | Cut the pumpkin in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut-side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed. | | Heat the oil in a soup pot. Add the onion and saute over medium-low heat until translucent. Add the garlic and continue to saute until the onion is golden. | | Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper . | | If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro . The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls. | | This recipe yields 6 servings. | | Description: In Native American mythology |
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