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Squash/pumpkin stew


  • 2 lbs/1kg squash, pumpkin or sweet potato peeled and cut into 1 in/2.5 cm chunks. I've never found American store bought pumpkin to be very tasty, but sweet potatoes work great!
  • 1/2 c water/ 120 ml (usually use more as needed)
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tomato, chopped
  • 1/2 tsp oregano
  • 1/2 c frozen corn (can use cobs)
  • 1 lb/ 450 g potatoes, cut into cubes and parboiled
  • 1/2 c frozen lima beans
  • 1/2 c peas
  • 1 c feta
  • 1 tbsp fresh parsley, chopped
  • oil, S&P


  • 1. Put the water into a pan w/ the squash and bring it to boil; cook until it begins to soften.
  • 2. While that is happening, heat the oil in another pan and saute the onion, garlic, tomato, oregano and salt and pepper. Put this mixture into the squash and combine well.
  • 3. Add the corn, potatoes and beans. Let them cook gently 10 min or so, then add the peas.
  • 4. When the corn is cooked, crumble the cheese and add. Heat through and stir. Serve with parsley on top.

Categories: Side Dish  Stove  Vegetable 
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