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 1/2inch 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
chili pepper, minced or in a paste
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