1 6-pound hubbard squash or 2 to 4 pounds squash
(found on net where they used different types of squash)
1 tablespoon olive oil
1 large onion, chopped
1 large sweet gree pepper chopped
2 cloves garlic, finely chopped
1 28-ounce can whole tomatoes
1/2 cup water
1/4 cup yellow cornmeal
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups cooked Anasazi beans drained (we used dark red kidney beans)
4 ears fresh corn (cut into 2-inch pieces) [we used 2 cups frozen corn]
1/2 pound green beans (cut)
1 teaspoon fresh thyme leaves Or 1/2 teaspoon dry thyme
1. Heat oven to 350f. Scrub squash and cut in half, remove and discard seeds and fibersfrom squash.
place cut side down in roasting pan. Bake squash 45 to 60 minutes or until tender. (sprayed pan with Pam)
2. chill in fridge until you need it.
3. When chilled you can remove peel and cut into chunks at this time.
4 To make the stew, heat oil in a 4-quart saucepan over midium-high heat. Add onion,sweet pepper, and garlic;saute until onion is lightly browned -- about 5 minutes.
5 Stir tomatoes with their liquid, water, cornmeal,chili powder, cumin, salt, and black pepper into
vegetable mixture. Heat to boiling over high heat, stirring constantly until thickened.
Stir in beans, corn, and green beans. Return to boiling; reduce heat to low, cover and cook 15 to 20 minutes or until bean are desired doneness.
6. Place squash on a cutting board. Then holding it with a kitchen fork, slice off skin and discard;
cut squash into 1-inch cubes. Stir squash into stew. Before serving sprinkle with fresh thyme leaves.
Note Actual recipe from Country Living October 1992
Carefully remove top quater from squash to a cutting board. Then, holding it with a kitchen fork, slice off skin and discard; cut into 1-inch cubes. Stir squash cubes into stew. Remove whole squash to serving platter. Spoon stew into squash. Sprinkle with fresh thyme leaves. To serve, spoon stew into individual serving bowls, scrape some of baked squasg into stew as you serve. Or. serve stew, then slice empty squash into wedges. <
Note 2 Anasazi beans are named for the native cliff dwellers of the southwestern U.S. who grew them many centuries ago.
Note 3 This was step 1 in mag.
Heat oven to 350f. Scrub squash and place on its side on a rimmed baking sheet. Cut off top quarter of the squash; remove and discard seeds and fibers from squash. Replace top quarter on squash.
If squash does not sit evenly, cut a thin slice from opposite side. Bake squash 45 to 60 minutes (depending
upon thickness of pulp) or until just tender but not so soft it loses shape.
[This is if you are going to spoon the mix back into the squash shell for serving. added by Jay]
Submitted By: Jay from OH on 2005-10-27