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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I created this stew as a way to use pumpkin for more than just breads and pies. It's a meal by itself, but also serves as a side dish for meat and potatoes. It's great during the fall, and is as colorful as the season. My family loves it. Ingredients:
4 cups cubed peeled pumpkin or winter squash |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1/2 cup chicken broth |
2 cups fresh cut green beans (1-inch pieces) |
1 cup fresh or frozen corn |
1/2 cup sliced onion |
1/2 cup chopped green pepper |
1 garlic clove, minced |
1/2 teaspoon chili powder |
1/4 teaspoon pepper |
Directions:
1. In a large saucepan, combine all the ingredients. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until the vegetables are tender. Yield: 6 servings (2 quarts).
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