Chilean Vegetable Stew

Ingredients:

1 acorn squash, diced
2 potatoes, diced
2 teaspoons oil
2 cloves garlic, minced
2 green onions, chopped
2 stalks celery, finely chopped
1 onion, chopped
1 carrot, finely diced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
1 large ear corn
green peas
1 teaspoon cumin
1 teaspoon oregano
salt and pepper, to taste

Toss squash with the oil. Season with salt and bake in the oven for 30 minutes at 350.

Meanwhile boil the potatoes until they are tender.

Mash potatoes and squash together with a fork or in a food processor.

Heat oil in a skillet and add garlic, green onion, celery, onion, carrot, bell peppers, and corn. Saute until tender crisp. Add peas, squash, potato, and seasonings. Partially cover and cook 20 minutes until mixture is slightly thickened.

Serve with quinoa.