Chilean Vegetable Stew
Ingredients
- 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
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