Chilean Vegetable Stew

Name: Chilean Vegetable Stew
Total time: PT0D0H0M
Yield: serves 8-10
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

Serves
serves 8-10

MAXIME IATTONI

This rustic comfort food has ancient origins with the Mapuche people of South America, but remains a humble staple for home cooks in Chile today. Traditionally made using dried beef called charqui, this vegetarian version can be served plain as a side dish or topped with a fried egg for a simple meal.

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

ADVERTISEMENTAD

Instructions

Step 1

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.

Step 2

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.

Step 3

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.

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.