With current pandemic restrictions, it’s unlikely many of us will be venturing south any time soon. Instead, we’ve brought the flavours of Mexico to you with this recipe—a delicious and light stew, reminiscent of a dish served on the beaches in Zihua. The brightly coloured squash is paired with hot peppers and roasted tomatoes, then spiked with lime. It’s a perfect antidote to a cold January night.
For a creamier stew, give it a few pulses with a handheld immersion blender before adding diced pepper and collards.
Some like it hot; some not
The use of hot peppers is extremely individual. Some can comfortably eat the hottest of peppers while others can barely handle a little black pepper. In this recipe, we’ve included some hot pepper options. With jalapeno being the least hot, add or eliminate peppers as desired. And in the event of taste buds on fire, be sure to have plenty of plain yogurt available to provide edible soothing relief.
Ingredients
1 Tbsp (15 mL) extra-virgin olive oil
1 large sweet onion, peeled and diced
6 large garlic cloves, peeled and minced
1 in (2.5 cm) piece gingerroot, scraped and grated
2 chili peppers, such as jalapeno, serrano, scotch bonnet, or habanero, seeded and slivered (see tip)
1 Tbsp (15 mL) ground cumin
1 Tbsp (15 mL) ground coriander
1 tsp (5 mL) paprika
1 tsp (5 mL) sea salt
1 butternut squash, peeled, seeded, and diced, about 4 cups (1 L)
6 cups (1.5 L) low-sodium vegetable stock
14 oz (398 mL) diced fire-roasted tomatoes, including liquid
1 large red bell pepper, seeded and diced
3 to 4 collard leaves, spine removed and leaves very thinly sliced
3 Tbsp (45 mL) fresh lime juice, plus more to taste
Garnish: fresh chopped cilantro, dairy-free yogurt, and hot sauce or crushed red pepper flakes
Directions
In large heavy saucepan, heat oil. Add onion, garlic, and ginger and sauté over medium heat until soft, about 5 minutes (see tip). Add chili peppers and seasonings and stir to blend. Slowly stir in stock, squash and diced tomatoes. Bring to a low boil. Cover and simmer for 15 to 20 minutes or until squash is tender. Stir in diced pepper and collards. Bring to a boil until collards are wilted, about 5 minutes. Remove from heat and stir in lime juice to taste. Add garnishes of choice and serve with low-sodium tortilla chips.
Each serving contains: 138 calories; 4.5 g protein; 3.5 g total fat (0 g sat. fat, 0 g trans fat); 27 g total carbohydrates (8 g sugars, 6 g fibre); 522 mg sodium
