Vegetable Stew

Recipe Ingredients

2 cups	125g / 4.4oz	Acorn squash - (abt 1 1/2 lbs ea) (medium)
1/3 cup	78ml	Dry sherry
1 cup	62g / 2.2oz	Chopped onion
2		Garlic cloves - peeled, halved
1 1/4 cups	182g / 6.4oz	Chopped red bell pepper
3 cups	711ml	Low-sodium chicken broth
1 cup	237ml	Unsweetened orange juice
2 teaspoons	10ml	Grated peeled ginger root
1/2 teaspoon	2.5ml	Curry powder
1 1/2 teaspoons	7.5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Salt
		Freshly-ground black pepper - to taste

Recipe Instructions

Line a baking sheet with aluminum foil. Cut each squash in half lengthwise. Place squash, cut-side down, on prepared baking sheet. Bake at 350 degrees for 30 minutes or until tender; let cool. Discard seeds and membrane. Scoop out pulp to yield 2 cups and set aside.

In a large saucepan, bring sherry to boil over medium-high heat. Add onion and garlic; cook three minutes, stirring frequently. Add bell pepper; cook three more minutes, continuing to stir. Add reserved squash pulp, chicken broth and remaining ingredients; bring to a boil. Cover, reduce heat and simmer for 30 minutes, stirring occasionally.

Place mixture in a blender or food processor; cover and process until smooth. Add black pepper to taste. Serve warm.

This recipe yields 7 servings.

Nutritional Information Per Serving (one cup): calories: 82; sodium: 122 mg; fat: less than 1 gram; cholesterol: 0 mg.

Source:
Advocate Health Care's Recipes for Health at - http://www.advocatehealth.com

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