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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Chilean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using a firm, heavy-duty chef's knife, cut the squash or pumpkin into bite-sized chunks. Set aside. | 2. Combine the onions, garlic, and olive oil in a large, deep skillet and saute over high heat for approximately 3 minutes or until the onions are soft and transparent. Add the squash, water, salt, cumin, coriander, paprika, and pepper. Cover the skillet and cook for approximately 12-15 minutes or until the squash is very soft and beginning to break down. Check frequently to make sure there is sufficient water to prevent burning. Add the corn and green beans, cover, and cook for 3-4 minutes or until the beans are softened. | 3. Transfer the stew to an attractive serving bowl and garnish with the parsley and orange slices at the edge of the bowl. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
japanese pumpkin	2 1/2	lbs	peeled	1008.669	0.0	224.4005	5.6667
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
water	2	cups		0.0	0.0	0.0	0.0
salt	1/2 - 1	teaspoon		-	-	-	-
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
corn kernel	2	cups	drained	369.42	72.9534	10.2084	4.0044
green bean	1		washed cut	31.0	6.97	1.83	0.22
parsley sprig				1008.669	0.0	224.4005	5.6667
orange	2	slices		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.