Mexican Butternut Squash Stew

Ingredients (use vegan versions):

• 2 lb butternut squash, peeled and diced
• 2 cans hominy, yellow or white or both
• 2 cans beans, your favorite!
• 1-3 tablespoon chili powder (depending on your taste)
• 4 cup water
• 2 tablespoon cornstarch or other thickener, mixed in 2 tablespoon water
• 1 large green or yellow pepper, diced
• 1 medium onion, diced
• 2 tablespoon oil
• 1 teaspoon oregano
• 1 tablespoon granulated garlic, or 2-3 cloves fresh

Directions:

1) saute onion, pepper and spices until soft and aromatic.

2) add squash, hominy and beans, and water to cover all. simmer 1/2 hour, stirring occasionally.

3)add thickening agent, and stir to blend in.

4) cover and simmer for at least another 1/2 hour, stirring occasionally. It''s best if you simmer for 1-3 hours longer (and it smells great!)

Serves: 8-10

Preparation time: 1 hour+