Even my boyfriend, who is a meat and potatoes kind of guy, gets excited when I make this dish. As an added bonus, this happens to be fit for a vegan. This pleases a broad range of diets and tastes. Peeling the squash is quite tricky, but I have found that a carrot peeler is the most useful tool for this job. Serve with pita bread.

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Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
total:
2 hrs
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large heavy-bottomed pot, heat olive oil and saute the onion for a few minutes. Add the cinnamon and chili powder and continue to saute for another 2 minutes. Mix in the garlic and cumin seeds, saute for 2 minutes more before adding lemon juice and the tomatoes. Mix thoroughly so the stew doesn't get too chunky.

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  • Stir the squash, pinto beans and water into the stew. Season with salt and pepper to taste. Let the stew simmer for 1 hour, or until squash is tender. Stirring occasionally throughout the cooking hour, and add more water if necessary. The finished stew should have a nice, thick stewy texture.

  • Heat a large skillet over a medium-high heat. Place one piece of pita bread at a time into the skillet. When one side of the pita bread gets hot, flip the bread over and heat the other side; approximately 1 minute of cooking per side. Serve the stew with the heated pita bread.

Nutrition Facts

257 calories; protein 7.1g 14% DV; carbohydrates 35.3g 11% DV; fat 12g 19% DV; cholesterol 0mg; sodium 501.3mg 20% DV. Full Nutrition
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Reviews (66)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/03/2006
This was really good! I made it as close to the original as I possibly could. I didn't think the chili powder was too much. Great flavor! I used canned diced tomatoes canned beans bottled lemon juice and ground cumin instead of seeds which made it so easy. I finished it up in the crock-pot and served it to my church family. They loved it! To make peeling the squash a little easier: cut it in half zap it in the microwave for a couple of minutes. After it cools cut into lengthwise pieces and use the vegetable peeler. It will be a little softer. Read More
(30)

Most helpful critical review

Rating: 3 stars
06/22/2003
Very good but next time I think I'd use a little less chili powder. Read More
(10)
81 Ratings
  • 5 star values: 42
  • 4 star values: 22
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
10/02/2006
This was really good! I made it as close to the original as I possibly could. I didn't think the chili powder was too much. Great flavor! I used canned diced tomatoes canned beans bottled lemon juice and ground cumin instead of seeds which made it so easy. I finished it up in the crock-pot and served it to my church family. They loved it! To make peeling the squash a little easier: cut it in half zap it in the microwave for a couple of minutes. After it cools cut into lengthwise pieces and use the vegetable peeler. It will be a little softer. Read More
(30)
Rating: 4 stars
08/27/2003
Interesting combination of spices... hearty but i just couldn't eat much of it because it was too hot- 2 tablespoons of chili powder! I would use less next time. Read More
(14)
Rating: 4 stars
08/27/2003
In my opinion this was excellant! Fast and easy to prepare after long hard day at work. It was sweet and spicy very filling. Great for a vegetarian who still has to prepare meat for the rest of the family. It will for sure be one I will use over and over again. Also going to suggest local resturant to try it they need more new vegetarian dishes. Diana Read More
(13)
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Rating: 3 stars
06/21/2003
Very good but next time I think I'd use a little less chili powder. Read More
(10)
Rating: 3 stars
08/27/2003
I thought this was good but my "guys" didn't care for it at all. Read More
(8)
Rating: 1 stars
08/27/2003
This stew took 3 hours to make and was so spicy that it was not palettable. We just couldn't eat it. I think you meant teaspoon of pepper not Tablespoon. Read More
(8)
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Rating: 5 stars
10/02/2007
Excellent! This recipe is wonderful and it makes the house smell terrific. I made this with canned tomatos and canned beans. I think it would also be good with lentils. I did add about 1 tsp of sugar to cut the acid just a little. Also I cooked the squash in the oven just long enough to soften before peeling. It was a lot less work. I added sweet italian sausage but wouldn't do that again - it tasted better as a vegetarian dish. Read More
(7)
Rating: 5 stars
10/19/2007
This was a great recipe. I made a few minor adjustments but the spices were perfect once I decreased the chili powder. Here's what I did: I used buttercup squash instead of acorn and cooked it a bit in order to be able to peel it. I used kidney beans because I had no pinto beans and I used the bean cooking water instead of water. I also used canned tomatoes. I think that the recipe would be really good with a bit of stewing beef cut into small chunks but it really is great the way that it is. Read More
(7)
Rating: 5 stars
12/17/2008
Very good! Just make sure to go light on the chili powder and add more to taste. I roasted the squash at 375 for 20-25 min before adding to the stew. Read More
(6)
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