6 servings
  • 1/4 cup olive oil
  • 2 medium onions, finely chopped
  • 3 large cloves garlic, finely chopped
  • 2 medium butternut squash (about 3 1/2 pounds), peeled, seeded, and cut into 1 inch chunks
  • 2 large tomatoes, peeled, seeded, and chopped
  • 1/2 small bunch fresh oregano, leaves only, coarsely chopped
  • 1 tablespoon coarse sea salt
  • 1/2 teaspoon ground white pepper
  • 1/2 cup water
  • 1 whole ear corn, cut crosswise into 1/2 inch slices
  • 2 tablespoons unsalted butter
  • 1 teaspoon cayenne
  • Juice of 1/2 lime
  • 1 1/4 cups corn kernels (from about 2 ears corn)
  • 1 cup fresh or thawed frozen peas
  • In a large skillet, heat the olive oil over medium heat. Add the onions and saute, stirring occasionally, for 7 to 8 minutes, or until slightly golden. Add the garlic and cook for 1 minute more, until it has released its aroma. Add the squash, tomatoes, oregano, salt, pepper, and water. Stir to mix and cook, stirring occasionally, for about 25 minutes, or until the squash is almost but not quite tender. While the stew is cooking, prepare the sliced corn for the garnish. Bring a large skillet of lightly salted water to a boil. Add the sliced corn and bring back to the boil, then remove from the heat and let sit in the water for 2 minutes, then drain well. In a medium skillet, heat the butter over medium high heat. Add the cayenne, stir to mix and add the corn slices. Cook for about 2 minutes on each side, until slightly crisped and colored by the cayenne. Add the lime juice and turn the disks so that they are evenly coated. Remove from the heat and set aside. Stir the corn kernels and peas into the stew, cover the pan and cook for 5 minutes more. Taste for seasoning and serve, garnished with the sauteed corn slices.

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