Instructions: Peel the pumpkin or winter squash and cut into 1-inch cubes, discarding the seeds and fibrous center. Heat the bacon drippings or butter in a large skillet or Dutch oven over moderate heat, add the squash and cook for 5 minutes, tossing or stirring frequently. Add the onion and cook, stirring occasionally, for about 5 minutes longer.

Add the garlic, pepper, chile, tomatoes, beans, corn and chili powder and stir to combine. Add the stock, 1 tsp. salt and 1/2 tsp. pepper, then cover and cook over low heat until the vegetables are tender, about 20 minutes.

Season with salt and pepper, if necessary.

Serves 6-8.

NOTE: "This is a winner - hot, warm, or at room temperature. It is surprisingly good and appeals to those who do not care for pumpkin.

According to the late Helen Evans Brown, who was very knowledgeable about California - and West Coast - cookery, this was one of the few vegetables dishes in which the rancheros indulged. It is an old recipe for an all-vegetable stew, and you may vary the ingredients to suit what is available. It is a good dish to carry to a picnic or barbecue."

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