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Caribbean Butternut Squash and Corn Stew

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Caribbean Butternut Squash and Corn Stew


  • 1 tbsp olive oil

  • 1 onion, sliced

  • 2 garlic cloves, crushed

  • 1 butternut squash, peeled and cubed

  • 1 red pepper, seeded and sliced

  • 1 bay leaf

  • 796 mL can chopped tomatoes

  • 540 mL can black-eyed peas

  • 1 cup frozen corn, thawed

  • 1 1/4 cups vegetable broth

  • 1 tbsp Worcestershire sauce

  • 1 tsp hot pepper sauce

  • 1 tbsp brown sugar

  • 1 tsp balsamic vinegar

  • Chopped parsley to garnish


  • 1. Heat oil in large pot and add onion, garlic, butternut squash, red pepper and bay leaf. Stir well, then cover and cook 5 minutes, stirring occasionally.

  • 2. Add tomatoes with their juice, black-eyed peas and corn, and stir to mix. Add broth, Worcestershire sauce, hot sauce, sugar and vinegar; stir again. Cover and simmer until squash is tender, 15 minutes.

  • 3. Sprinkle parsley over stew and serve at once.

Serves 6

– For nutritional information on this and other great recipes, go to www.rd.ca

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