Autumn Stew

 1 butternut squash or other winter squash of choice (about 4 cups)

1 onion, chopped

4 cloves garlic, minced

1 red bell pepper, diced

2 cups chopped mushrooms

2 or more cups chopped kale

3 cups water or veggie broth

1 15 oz. can chopped tomatoes

1/2 of a 6 oz can tomato paste (or more)

1 T chili powder

2 t cumin powder

1 t onion powder

1/4 t black pepper

3 cups cooked kidney beans

2 cups fresh or frozen corn

Salt to taste

Place squash on a cookie sheet and bake in a 350 degree oven for about 1 hour. (There is no need to poke it with a knife or cut it.  It’s much to dangerous to cut winter squash before they are cooked:-)Set aside to cool.  When cool enough to handle, peel and cut into cubes.

Sauté onion in a dry skillet on medium high heat until it starts to brown. Add garlic and sauté for a minute or two. Add 1 cup water, bell pepper, mushrooms, and kale. Bring to a boil, lower heat to medium and cook until kale is tender.  Add tomatoes, seasoning, beans, corn, and squash and cook 5 – 10 minutes. Add more liquid if needed, salt to taste, adjust seasonings and serve.