 | | Directions |
- Peel and seed the squash.
- Cut into bite size pieces.
- Heat 3 tablespoons of oil in a large skillet.
- Add the squash, onion, garlic, pepper and jalapeño.
- Sauté for 15-20 minutes or until the squash and pepper are tender.
- Add the chicken, lime juice, chili powder and cumin.
- Stir to combine.
- Add the chicken broth, pepper and hot sauce to taste.
- Bring all to a boil, reduce heat and simmer, covered for 15 minutes.
- In a small saucepan, melt butter.
- Add the flour and cook, stirring over low heat for approximately 1 minutes.
- Stir in one cup of the liquid from the stew and continue to stir until it thickens.
- Remove from heat, slowly stir this into the stew, allowing it to cook and thicken into the stew.
- Serve with cilantro and sour cream.
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Prep Time: 30 minutes
Cook Time: 45 minutes
Container: Large skillet, small saucepan
Servings: 8
|  | | Ingredients | | - | | 1 butternut squash or acorn squash |
| - | | 3 tablespoons olive oil |
| - | | 1 onion - large and chopped |
| - | | 2 cloves garlic - chopped |
| - | | 2 bell peppers - red, green or yellow, rough chopped |
| - | | 1 jalapeño - seeded and chopped |
| - | | 1 1/2 pounds chicken - white or dark meat, cooked and cut into bite size pieces |
| - | | 32 ounces chicken broth |
| - | | 1 tablespoon lime juice |
| - | | 1 tablespoon chili powder |
| - | | 1 tablespoon cumin |
| - | | pepper to taste |
| - | | hot pepper sauce to taste |
| - | | 30 ounces black beans - drained |
| - | | 2 tablespoons butter |
| - | | 2 tablespoons flour |
| - | | garnish with cilantro and sour cream |
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