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Squash and Tomato Stew

Page history last edited by debrarian 11 years ago

From The Vegetarian Epicure Book Two by Anna Thomas


Squash and Tomato Stew (with optional corn meal dumplings)

1½ large yellow onions, quartered and sliced

4½ Tbs. olive oil

5-6 garlic cloves, minced

¾ tsp ground cumin

¾ tsp cinnamon

¾ cup diced hot green chilis (can substitute green peppers

1 ½ qts (6 cups) cooked tomatoes + liquid

1  ¼ lbs yellow winter squash, peeled & cubed (½")* 

1 ½ tsp salt

1 ½ Cups water

1 ¼ lbs zucchini cut in ¼" slices

3-4 T fresh cilantro (coriander leaves), chopped, if you like that sort of thing, which I don't

1 ½ tsp sugar


In a very large pot, sauté the onions in olive oil until clear. 

Then add the minced garlic, cumin, cinnamon and diced green chilis (or green peppers).  Sauté for a few minutes more, stirring constantly.

Then add the tomatoes and their liquid, the cubed winter squash, the salt, and the water.  

Lower the heat, cover and simmer gently for about 1 hour.

Then add the zucchini, (cilantro) and sugar and cook for another 5-6 minutes.


Optional: Drop dumpling batter (see below for recipe) by teaspoonfuls onto simmering stew.  Cover and leave to simmer over very low heat for 20 minutes. 


Corn Meal Batter for Dumplings

Sift together 1 C yellow corn meal + 1/3 C flour + 1 tsp baking powder + ¾ tsp salt + 1 tsp sugar.

Beat 1 egg + ½ C light cream together & stir into dry mixture.  

Add 1 ½ T melted butter & stir until batter is smooth.  

Makes about 2 dozen dumplings.


Drop dumpling batter by teaspoonfuls onto simmering stew.  (Or soup, or into heavily salted water.)  Cover and leave to simmer over very low heat for 20 minutes.   


Serves 6-8


*Before peeling squash you could stab it and cook it ~10 min in microwave so that the peel is easier to remove.

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