Argentinian Pumpkin and Corn Stew

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 large onion, diced 1 large onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups/600g) 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups/600g)
• 2 cups (300g) frozen corn kernels 2 cups (300g) frozen corn kernels
• 2 medium potatoes, peeled and cut into 1-inch cubes 2 medium potatoes, peeled and cut into 1-inch cubes
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 4 cups (1 liter) vegetable broth 4 cups (1 liter) vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 42g, 10g
• Protein: 6g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.
2. 2.
   Stir in the ground cumin, smoked paprika, and dried oregano, and cook for an additional minute to release the flavors.
3. 3.
   Add the butternut squash, corn kernels, potatoes, and carrots to the pot. Stir well to coat the vegetables with the spices.
4. 4.
   Pour in the vegetable broth and water, and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
5. 5.
   Simmer the stew for about 30-40 minutes, or until the vegetables are tender and the flavors have melded together.
6. 6.
   Adjust the seasoning if needed. Serve the stew hot, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Butternut squash — Make sure to peel and remove the seeds before cutting it into cubes. The sweetness and creamy texture of the squash are essential to the overall flavor and consistency of the stew.

Tips & Tricks

• For a smoky flavor, you can add a small amount of chipotle powder or smoked sea salt to the stew.
• If you prefer a thicker consistency, you can mash some of the cooked butternut squash and potatoes with a fork before serving.
• Serve the stew with a side of crusty bread or cornbread to soak up the delicious flavors.

Serving advice

This Argentinian Pumpkin and Corn Stew is best served hot, allowing the flavors to fully develop. Garnish each bowl with fresh cilantro or parsley to add a touch of freshness and color.

Presentation advice

Present the stew in rustic bowls or deep plates, allowing the vibrant orange color of the stew to shine through. Serve with a side of crusty bread or cornbread for a complete and satisfying meal.