zuni stew with squash and chiles

I was browsing through my cookbooks looking for just the right recipe to use some of the lovely squashes and pumpkins I got from the farmer's market. As I pulled out the Betty Crocker's Southwest Cooking, a flood of memories came back. Was it the Cub Scouts or the fifth graders I taught? Whoever it was, we basically explored history through cooking. And I suspect it was my son's passion for all things chile ( and chili) that directed us to this recipe. The minute he saw the jalapenos on the list, he nudged the votes. I like this recipe because it uses those lovely squashes and the last of the zucchini and corn - in addition to the chiles.

This is a satisfying vegetable stew, Southwestern style, with the zing of hot peppers, but the sweetness of those colorful vegetables. You can serve this with a nice cornbread, or the naan I made a while ago, and set out bowls of sour cream, shredded cheese, and bottles of hot sauce, and serve with some grilled steak or chicken.

The recipe lacked the bold tastes I think of when I make chili, so I added in more herbs and spices. But for a book published in 1989, I was surprised by both the great color photos and the recipes - which both hold up just fine.

You will need:

1 large onion, chopped

2-3 cloves garlic, minced

2 T. vegetable oil or olive oil

1 red pepper, seeded, cut into 2" strips

2 medium fresh poblano chiles, seeded and cut into 2" strips

2 T. (+ or -) nacho sliced Jalapenos ( I used Casa Fiesta)

2 cups cubed, peeled winter squash like acorn or butternut

1 can chicken broth plus water if needed

salt and pepper

1 can or 1/1/2 cups cooked pinto beans

1 cup fresh or frozen corn

1 cup zucchini, yellow or green, in medium chunks or large dice

2 t. (or more) ground cumin

1 t. basil ( or more)

1 t. oregano

2 T. butter ( stirred in at the end) (optional)

In a large pot, drizzle oil in and add garlic and onions. Cook on medium high for five minutes, then add the red pepper, poblano, and jalapeno. Cook another 15 minutes.

Stir in the winter squash and chicken broth, salt and pepper, and cumin. Reduce heat and simmer, covered, until the squash has softened.

Stir in the corn and pinto beans and zucchini and cook another 10 minutes. Add the basil and oregano, and taste for salt, pepper, and the right degree of hotness. Stir in the unsalted butter just before serving.

Serve with shredded cheese and/or sour cream if desired.