Three Sisters Stew

Ingredients:

1 large butternut squash (or 1 small sugar pumpkin or 1 large carnival squash), about 2 pounds
1 Tablespoon olive oil
1 medium onion, chopped
2 cloves garlic
½ medium green or red bell pepper, cut into short, narrow strips
1 14-16 ounce can diced tomatoes with liquid
2 cups cooked or canned pinto beans
2 cups corn kernels
1 cup vegetable stock (or chicken broth or water)
1 teaspoon ground cumin
1 teaspoon dried oregano
6-10 drops Tabasco sauce (or hot sauce)
Salt & Pepper
3-4 Tablespoons minced fresh parsley

Directions:

Pre-heat the over to 400 degrees.

Cut the squash in half lengthwise and remove the seeds and fibers.  Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan.  Bake for 40-50 minutes until easily pierced with a knife but still firm.  When cool enough to handle, scoop out the pulp and cut into a large dice.  Set aside until needed.

Heat the oil in a soup pot.  Add the onion and sauté over medium-low heat until translucent.  Add the garlic and continue to sauté until the onion is golden.

Add the squash and all remaining ingredients except the parsley and bring to a simmer.  Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes.  The stew should be thick and moist but not soupy.  If necessary, add additional stock or water.  This stew can be made a day ahead of time and be reheated for serving.  It gets better with time!  Just before serving, stir in the parsley.