"three Sisters" Stew

• small sugar pumpkin or 1 large butternut squash↗1
• olive oil↗1 tablespoon
• medium onion, chopped↗1
• garlic cloves, minced↗2
• medium green peppers or 1/2 medium red bell pepper, cut into short, narrow strips↗1⁄2
• (14 ounce) can diced tomatoes with juice↗1
• canned pinto beans↗2 cups
• corn kernels (from 2 large or 3 medium ears)2 cups
• vegetable stock or 1 cup water↗1 cup
• small hot chili pepper, seeded and minced↗1 -2
• ground cumin↗1 teaspoon
• dried oregano↗1 teaspoon
• salt & freshly ground black pepper
• fresh cilantro, minced↗3 -4 tablespoons

Step-by-step instructions

1. 1

   Preheat the oven to 400 degrees.

2. 2

   Cut the pumpkin or 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 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed.

3. 3

   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.

4. 4

   Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.

5. 5

   If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls.