Mexican Squash Stew
A hearty and flavorful Mexican-inspired stew made with roasted butternut squash, tender vegetables, and a hint of spice. Serve with warm tortillas or over rice for a comforting meal.
Ingredients
- ●1 large Butternut squashpeeled and cubed
- ●2 tablespoons Olive oilfor roasting
- ●1 medium Onionchopped
- ●3 cloves Garlicminced
- ●1 can Diced tomatoes14.5 oz
- ●2 cups Vegetable brothlow sodium
- ●1 teaspoon Cuminground
- ●1/2 teaspoon Chili powderground
- ●1/4 teaspoon Saltto taste
- ●1/4 cup Fresh cilantrochopped
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Toss the butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until tender.
- 3
Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes or until softened.
- 4
Add the garlic and cook for 1 minute, stirring constantly.
- 5
Stir in the cumin, chili powder, and diced tomatoes. Cook for 2 minutes.
- 6
Add the vegetable broth and bring the mixture to a simmer.
- 7
Add the roasted butternut squash to the pot and stir to combine.
- 8
Reduce the heat to low and let the stew simmer for 10-15 minutes or until the flavors have melded together.
- 9
Season the stew with salt to taste.
- 10
Serve the stew hot, garnished with chopped fresh cilantro.
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