Chilean Vegetable Stew
This vegetarian version of a Chilean beef stew called Charquican can be served plain as a side dish, or topped with a fried egg for a simple meal.
Yield: serves 8-10
- 1 small acorn squash (about 1 ½ lbs), halved and seeded
- 2 lb. Yukon gold potatoes, peeled and cut into 2" cubes
- 2 tbsp. canola oil
- 3 cloves garlic, finely chopped
- 2 scallions, finely chopped
- 2 stalks celery , finely chopped
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 medium red bell pepper, stemmed, seeded and finely chopped
- 1 medium green bell pepper, stemmed, seeded and finely chopped
- 1 tsp. oregano
- 1 tsp. ground cumin
- Kosher salt and freshly ground black pepper, to taste
- 1½ cups frozen corn, thawed
- 1½ cups frozen peas, thawed
- Heat oven to 400°. Place squash cut side-down on a parchment paper-lined baking sheet. Bake until flesh is easily pierced with a fork, about 35 minutes. Let cool 10 minutes, peel, and transfer to the bowl of a food processor; set aside.
- Boil potatoes in a 4-qt. pot of salted water until tender, 10-15 minutes. Drain and transfer to food processor along with squash; puree until smooth and set aside.
- Heat oil in a 12" non-stick skillet over medium heat. Add garlic, scallions, celery, onions, carrots, peppers, salt and pepper; cook, stirring, until soft, 10-12 minutes. Add oregano and cumin; cook until fragrant, about 1 minute. Stir in squash puree, corn and peas; cook, partially covered, until stew is slightly thickened and vegetables are tender, 20 minutes more.