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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 7 |
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Meet the Cook: Anytime you're looking for a way to use up your zucchini and squash, this recipe gives a different taste sensation. My husband really enjoys it -and, except for the zucchini, our two daughters, ages 7 and 3, do as well! -Debbie Cosford, Bayfield, Ontario Ingredients:
1 medium sweet red pepper, chopped |
1 medium onion, chopped |
4 garlic cloves, minced |
2 tablespoons canola oil |
1 tablespoon chili powder |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
2 cups cubed peeled butternut squash |
1 can (28 ounces) diced tomatoes, undrained |
2 cups diced zucchini |
1 can (15 ounces) black beans, rinsed and drained |
1 can (8-3/4 ounces) whole kernel corn, drained |
1/4 cup minced fresh parsley |
Directions:
1. In a large saucepan, saute the red pepper, onion and garlic in oil until tender. Stir in the chili powder, cumin, oregano, butternut squash and tomatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until squash is almost tender.
2. Stir in remaining ingredients; cover and simmer 10 minutes longer or until heated through. Yield: 7 servings (1-3/4 quarts).
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