Butternut squash comes packed with beta-carotene, a carotenoid that can aid in cancer prevention. One cup of butternut squash has up to three times the suggested minimum daily amount!
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This colorful stew is a true celebration of autumn’s abundance. For special occasions, serve it in a pumpkin that has been hollowed out and baked until just tender.
Makes 2 1/2 quarts (10 1-cup servings)
1 1/2 cups water, divided
1 tablespoon reduced-sodium soy sauce
1 onion, chopped
1 red bell pepper, seeded and diced
4 large garlic cloves, minced
1 butternut squash (about 1 pound)
1 15-ounce can crushed tomatoes
1 1/2 teaspoons dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 15-ounce can kidney beans, undrained
1 15-ounce can corn, undrained, or 2 cups frozen corn
Heat 1/2 cup of water and soy sauce in a large pot. Add onion, bell pepper, and garlic. Cook over medium heat until onion is soft and most of the water has evaporated, about 5 minutes.
Peel squash, then cut it in half. Scoop out seeds and discard. Cut squash into 1/2-inch cubes (you should have about 4 cups). Add to cooked onions along with tomatoes, 1 cup water, oregano, chili powder, cumin, and black pepper.
Cover and simmer until squash is just tender when pierced with a fork, about 20 minutes. Add kidney beans and corn and their liquids and cook 5 minutes longer.
Per 1-cup serving: Calories: 93; Fat: 0.7 g; Saturated Fat: 0.1 g; Calories from Fat: 6.3%; Cholesterol: 0 mg; Protein: 4.4 g; Carbohydrates: 19.9 g; Sugar: 4.9 g; Fiber: 3.8 g; Sodium: 244 mg; Calcium: 49 mg; Iron: 1.8 mg; Vitamin C: 32.4 mg; Beta Carotene: 1853 mcg; Vitamin E: 1.1 mg
Source: Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.; recipe by Jennifer Raymond, M.S., R.D.
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.