Acorn Squash and Corn Stew

Acorn Squash and Corn Stew
Inspired by The Border Cookbook, by Cheryl Alters Jamison and Bill Jamison (Harvard Common Press, 1995).

For many centuries, indigenous American people have celebrated the squash and corn harvest with variations of this savory, nourishing stew. We can make it today to honor simple ways of living, and to offer our families the mineral-and vitamin-rich goodness of these foods from Mother Earth.

Tender orange-fleshed squash combines beautifully with sweet corn (fresh if it’s still available, frozen if not) and tomatoes, along with healthy onion and garlic, to make an appetizing and colorful dish that will turn your dinner into an autumn harvest celebration.

Acorn Squash and Corn Stew
INGREDIENTS

3 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 pound (about 2 1/2 cups) peeled, cubed acorn squash (or you could substitute butternut squash)
1 1/2 cups (about 1/2 pound) green beans, sliced in 2-inch lengths
1 mild green chile, fresh or frozen, chopped
1 cup corn kernels (fresh off the cob, or frozen)
2 small tomatoes (Italian plum tomatoes work well), diced
1/2 cup vegetable stock
1/2 tablespoon wine vinegar
Salt and freshly-ground black pepper, to taste

1. Warm the oil over medium heat in a large, heavy-bottomed skillet. Add onion and garlic and saute for a few minutes, until onion begins to soften.

2. Add squash, green beans, and chile and saute for another 5 minutes. Add remaining ingredients, cover skillet, and reduce heat to medium-low. Simmer mixture for 30 minutes, until squash and beans are very tender. Serve warm.

Serves 6.