Monday, December 19, 2011

Argentine-Style Squash Stew


Argentine-Style Squash Stew with Farmer's Cheese || Vegetarian Times

Serves 6

1 Tbs. olive or canola oil
2 1/2 lbs. butternut squash, peeled and cut into 3/4-inch chunks (about 5 cups)
1/2 red onion, diced (about 3/4 cup)
1 cup evaporated milk, or plain soymilk
3 Tbs. finely chopped fresh oregano
1 tsp. salt
1 large red bell pepper, cut into 1-inch dice (about 1½ cups)
1 cup frozen green peas
3 cloves garlic, minced (about 1 Tbs.)
1 1/2 cups fresh or frozen corn
2/3 cup farmer’s cheese, queso fresco or crumbled feta cheese
1 Tbs. fresh lime juice


Heat oil in large nonstick skillet or wok over medium-high heat. Add squash and red onion and cook 7 minutes, or until onion is soft, stirring often. Stir in evaporated milk, oregano and salt. Bring to a boil, reduce heat to low, and cover. Simmer 10 minutes, stirring once.
Add bell pepper, peas and garlic, cover, and simmer 5 minutes. Stir in corn and cheese, and simmer 5 minutes more, or until squash is just tender but still holds its shape. Stir in lime juice and freshly ground pepper to taste. Serve hot.

NOTE: I forgot to buy corn, so didn't add it. We didn't feel like anything was really missing.

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