Day 3: Squash, Bean, and Corn Stew

If you hurry, there might be enough cold days left this winter to make this recipe. If not, file it away for the fall, because it's a good one.  Our sunny, spring-like day wasn't exactly right for it today, but oh well. It tasted great after a fun day hiking in the vineyards above the Rhine. 

Squash is one of my favorite foods, but it looks like I have not one, but two daughters who hate it. Elsa will eat almost anything except squash, and I tried giving some to Clara this evening and she gagged. They better learn, because once October comes around, it's Eat Squash or Starve.


¼ c. olive oil

2 onions, thinly sliced

2 cloves garlic, chopped
½ tsp. paprika
¼ tsp. cayenne
1 tsp. dried oregano
1 c. canned, crushed tomatoes in thick puree
2 lb. butternut squash, peeled, halved, seeded, and cut into 1 inch cubes
1 ½ c. water
2 tsp. salt
2 c. canned kidney beans, drained and rinsed
2 c. corn, frozen or fresh

In Dutch oven, heat oil over low heat and add onions, cooking until translucent (5 min).  Add garlic and spices and cook about 1 minute.

Stir in tomatoes, squash, water, and salt and bring to a simmer.  Cook covered until squash is almost tender, about 15 min.  Uncover and simmer vigorously until almost no liquid is left, about 5 minutes.  Add beans and corn until corn is tender, about 5 minutes.