Recipe for Caribbean Squash and Potato Stew - Vegetarian

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
3 med	Onions, finely sliced
1 cup	Vegetable broth
1 x	Clove garlic, minced or pressed
1/2 tsp	Dried red pepper flakes
1/2 tsp	Ground allspice
1 x	16-ounce can tomatoes (with juice)
1 sm	Butternut squash (about 1 1/2 lbs.), peeled, seeded, cut into small chunks
	(can use pumpkin also)
1 lb	Potatoes (Idaho or golden), peeled and cut into small chunks
	Pepper to taste
2 x	16-ounce can black beans, drained

Instructions:

Instructions: Saute onions in basalmic vinegar. Add remaining ingredients, except black beans, parsley, limes. Cover cook on medium low heat until squash and potatoes are cooked, about 20 minutes. About 10 minutes before serving, add black beans and cook to heat through. Serve alone or over rice, with a wedge of lime for squeezing on top.

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... Caribbean Spinach Toss :: Caribbean Squash and Sweet Potato Stew ...