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Categories:
butternut squash olive oil chorizo onions garlic salt cracked pepper tomatoes beef stock oregano paprika green beans corn kernals cilantro
Viewed: 43 - Published at: 7 years agoIngredients
- 7 cups butternut squash in 1 " cubes
- 1/4 cup olive oil
- 8 ounces chorizo
- 4 cups onions sliced
- 6 cloves garlic minced
- 2 teaspoons salt more to taste
- 2 teaspoons cracked pepper fresh
- 14 ounces tomatoes diced
- 1 cup beef stock
- 1 chile minced
- 2 tablespoons Mexican oregano
- 2 tablespoons paprika smoked is nice too
- 1 pound green beans cut in half
- 1 cup corn kernals
- 1 cup cilantro /4 minced
Method
- Peel the sqaush with a peeler, remove seeds, and chop in to cubes.
- Heat the oil in a large, heavy bottomed pot
- Remove chorizo from casing, drop in to pot, and break up pieces with a spoon. Cook on medium until browned
- Stir in onions, salt and pepper, cook until soft and starting to brown
- Add garlic, and cook for one minute
- Add in squash, tomatoes, stock, hot chile, and spices.
- Cover and cook for 20 minutes, until squash is tender
- Add in corn and beans, cook another 5-10 minutes
