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Acorn Squash, Corn and Habanero Stew

Ingredients:

  • 1 TBSP peanut oil
  • 1 Med. Onion, chopped
  • 2 TBSP Garlic Zinger
  • 2 cans tomato sauce (about 4 cups)
  • 1 tsp Habanero Powder
  • 1 TBSP salt
  • 1 Cans whole corn kernels, drained
  • 3 C baked, soft acorn squash
  • .5 C teriyaki sauce
  • 3 C water
  • 3 C chicken stock
  • 1 tsp ground cinnamon
  • 1 Bay leaf
  • .5 tsp vanilla
  • 1 Cup of fresh squeezed orange juice
  • 1 TBSP sugar
  • 1 TBSP Raw Honey
  • 1.5 TBSP Fresh lime juice

Directions:

  • Heat the oil in a large pot. Add onion and garlic, saute for about 5 minutes.
  • Add the tomato sauce, habanero, salt and corn. Cook uncovered for 15 minutes.
  • Add the squash, teriyaki, water, chicken stock, cinnamon, bay leaf and vanilla.
  • Cook for 20 minutes, uncovered.
  • In a separate dish combine the orange juice, sugar, honey and lime juice, mix well and add to stew.
  • Cook for 5-10 more minutes, then remove the bay leaf.
  • Serving suggestion: croutons, crunchy, garlicy, delicious croutons.
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