Ingredients:
1⁄4 cup olive oil
1 small red onion, minced
2 cloves garlic, minced
1 Tbsp fresh oregano
3 1/2 pounds fresh pumpkin or butternut squash, peeled and cut into 1/2 inch cubes
3 medium potatoes cut into 1/2 inch cubes
salt and pepper, to taste
1 cup frozen green peas, thawed
1 cup frozen corn kernels, thawed
1/2 cup feta cut into 1/2 inch cubes
1/2 cup cream
1 bunch cilantro
Optional:
chili pepper, minced or in a paste
Directions:
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
- Saute onion in the oil. When onions are translucent, stir in garlic, chili, squash, salt, and pepper. Simmer.
- When the squash is soft, add potatoes, oregano, green peas, and corn. Let simmer, adding water only if the stew gets too dry and starts to scorch.
- When the potatoes are fork-tender, mix in cheese and cream. Serve with cilantro leaves sprinkled on top.
Recipe adapted from Epicurious.com