Most OTL recipes have an approximate 30-40 min. cooking time. But some things are good enough to be an exception, like this stew which takes that much plus 1 hour to simmer. We eliminated the cornbread dumplings from the original recipe to simplify it, but you absolutely must get your hands on some cornbread to go along with it anyhow. Use our recipe or purchase a boxed mix.
Ingredients:
1 1/2 cup(s) onion -- large ,yellow, chop 1/2" pieces
5 garlic clove(s) -- crushed
3/4 tsp cinnamon
3/4 tsp cumin
1 jalapeno pepper -- seeded, diced fine
24 oz(s) diced tomatoes -- or 3-4 c. fresh chopped
1 1/2 tsp salt
1 1/2 cup(s) water
4 cup(s) butternut squash -- or other w. squash, chopped 1/2" cubes
4 cup(s) zucchini(s) -- chopped 1/2" pieces
1/4 cup(s) cilantro -- chopped fine
1 1/2 tsp cinnamon
1 corn bread mix -- or OTL recipe "Quinoa Cornbread"
1 avocado(es) -- chopped, optional topping
Directions
Prep Work: Peel and cut winter squash into ½” pieces. Cut zucchini into 1/2” slices. Chop onions 1/2"pieces. Peel garlic cloves and dice jalapeno fine.
1. In large cooking pot heat 4 Tbsp. olive or grapeseed oil and sauté onions until clear; approx. 6 min. Add crushed garlic cloves, cinnamon, cumin, and jalapeno.2. Add tomatoes with their liquid, squash (not zucchini), salt and water. Lower heat to simmer, cover with lid, and simmer 1 hour.
3. Assemble cornbread if making as side dish and bake.
4. After 1 hour add the zucchini, cilantro, and sugar; stir and cook for 5 minutes.
5. Cover pot with lid and leave simmering for another 20 minutes.
Serving Suggestion: This recipe has to have cornbread! Use the OTL recipe “Quinoa Cornbread”, or use your favorite mix from the store.