This butternut stew is an easy-to-make recipe that is a fall favorite for the whole family! 

 

Ingredients

• 2 teaspoons cumin seeds
• 1 tablespoon canola or olive oil
• 1 small yellow onion, chopped
• 1 teaspoon sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon chili powder
• 1 clove garlic, minced
• 1/2 cup chopped green pepper
• 4 cups cubed peeled butternut squash
• 2 cups water
• 2 cups yellow hominy
• 1-1/4 cups beef broth
• 1/4 cup chopped cilantro

Directions

1. In a large saucepan heat cumin seeds over medium heat until they are toasted. Remove seeds and set them aside.
2. Use the same pan to heat oil over medium heat. Sauté half the toasted cumin seeds, the onion, and sugar about 5 minutes, until onion becomes lightly browned.
3. Add flour, chili powder, garlic, green pepper, squash, water, hominy and broth and bring to a boil. Lower heat, cover pan and simmer 10 minutes.
4. Uncover and cook another 10 minutes until squash is very tender. Stir in remaining seeds and cilantro and serve.

Yield: 4 servings

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.