Caribbean Corn and Butternut Squash Stew
Butternut squash has a lovely, firm texture, ideal for cooking in stews. Combined with black-eyed peas, corn, and red bell pepper, it makes a nutritious family supper dish that is perfect for cold winter days. Serve the stew with steamed rice or warm naan bread.
Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
1 tablespoon olive oil
1 onion, sliced
2 garlic cloves, crushed
1 medium butternut squash, peeled and cut into ½ inch cubes
1 red bell pepper, seeded and sliced
1 bay leaf
1 can (28 ounces) chopped tomatoes
1 can (15 ounces) black-eyed peas
1 cup frozen corn, thawed
1¼ cups reduced-sodium vegetable broth
1 tablespoon Worcestershire sauce, or to taste
1 teaspoon hot red pepper sauce, or to taste
1 tablespoon dark brown sugar
1-2 teaspoons balsamic vinegar
- Heat the oil in a large saucepan and add the onion, garlic, butternut squash, red pepper, and bay leaf. Stir well, then cover the pan and allow the vegetables to cook for 5 minutes, stirring occasionally.
- Add the tomatoes with their juice, the black-eyed peas and corn, and stir to mix. Add the broth, Worcestershire sauce, hot sauce, sugar, and vinegar and stir again. Cover and simmer until the squash is tender, about 15 minutes.
- Sprinkle the parsley over the stew and serve at once.