Kabocha and Green Bean Harvest Stew
This hearty Kabocha and Green Bean Harvest Stew is a delightful mix of tender squash, crisp green beans, and sweet corn. A tribute to the famed 'three sisters' of the garden — squash, beans, and corn — it is a wholesome and comforting dish. This vibrant medley is enhanced by a fragrant blend of spices, including cumin, coriander, and sweet paprika. Perfect for an autumnal meal, its robust flavors transport you to cozy nights and bountiful fields.
8
Servings
N/A
Calories
14
Ingredients
Ingredients
Kabocha squash or Japanese pumpkin
2.5 lbs (Cut into bite-sized chunks, not peeled)
Large onion
1 (Chopped)
Garlic cloves
3 (Minced)
Cooking spray and water
As needed (For sautéing)
Water
2 cups (Added to stew for cooking)
Salt
0.5-1 teaspoon (To taste)
Ground cumin
0.5 teaspoon (Measured)
Ground coriander
0.5 teaspoon (Measured)
Sweet paprika
0.5 teaspoon (Measured)
Black pepper
0.5 teaspoon (Measured)
Corn kernels
2 cups or 15.5 oz can (Fresh or frozen, if canned, drained)
Green beans
1 lb (Washed and cut into 1-inch lengths)
Parsley sprigs
To garnish (Fresh)
Orange slices
2 (To garnish)
Instructions
1
Begin by carefully cutting the kabocha squash or Japanese pumpkin into bite-sized pieces using a sturdy chef’s knife. Leave the skin on to retain its rich flavor and incredible texture.
2
In a large deep skillet, combine the chopped onions and minced garlic. Instead of olive oil, lightly coat the skillet with cooking spray and then add a little water to prevent sticking. Sauté over medium-high heat for about 3 minutes until the onions turn soft and translucent.
3
Introduce the prepared squash pieces to the skillet. Pour in two cups of water and season with salt, ground cumin, coriander, sweet paprika, and black pepper. Stir to combine the ingredients well.
4
Cover the skillet with a lid and allow the mixture to cook over medium heat for 12 to 15 minutes, stirring occasionally. Watch closely to ensure there is enough liquid to prevent burning, adding small amounts of water if necessary.
5
Once the squash is very tender and beginning to break down, add the corn (fresh or frozen is fine without thawing) and the washed, cut green beans to the skillet. Cover and cook for an additional 3 to 4 minutes, or until the green beans are just softened but still vibrant in color.
6
Transfer the thick stew to a serving bowl. Garnish the edge of the bowl with fresh parsley sprigs and orange slices for an added touch of color and aroma.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Kabocha and Green Bean Harvest Stew?
It is a hearty medley of tender squash, crisp green beans, and sweet corn inspired by the 'three sisters' of the garden.
What are the three sisters mentioned in the description?
The three sisters are squash, beans, and corn, which are the primary ingredients in this wholesome dish.
Should I peel the kabocha squash before cooking?
No, you should leave the skin on the kabocha squash to retain its rich flavor and incredible texture.
How should I cut the kabocha squash?
Use a sturdy chef’s knife to carefully cut the squash into bite-sized pieces.
What spices are used to season the stew?
The stew is seasoned with a fragrant blend of ground cumin, coriander, sweet paprika, salt, and black pepper.
How do I sauté the onions without oil?
Lightly coat the skillet with cooking spray and add a little water to prevent the onions and garlic from sticking.
How long should I sauté the onions and garlic?
Sauté them over medium-high heat for about 3 minutes until the onions turn soft and translucent.
How much water is needed for the initial cooking phase?
You should add two cups of water when you introduce the squash and spices to the skillet.
How long does the squash take to cook?
The squash mixture should cook covered over medium heat for 12 to 15 minutes.
What should I do if the liquid evaporates too quickly?
Watch the skillet closely and add small amounts of water if necessary to prevent burning.
When is the right time to add the green beans and corn?
Add them once the squash is very tender and just beginning to break down.
Do I need to thaw frozen corn before adding it?
No, fresh or frozen corn can be added directly to the skillet without thawing.
How long do the green beans need to cook?
Cook the green beans for 3 to 4 minutes until they are softened but still vibrant in color.
What is the recommended garnish for this stew?
Garnish the edge of the bowl with fresh parsley sprigs and orange slices for added color and aroma.
Is this recipe suitable for vegans?
Yes, this recipe is vegan as it contains no animal products.
Is the Kabocha and Green Bean Harvest Stew gluten-free?
Yes, this recipe is naturally gluten-free.
How many servings does this recipe yield?
This recipe makes 8 servings.
Can I use Japanese pumpkin instead of kabocha?
Yes, kabocha is also known as Japanese pumpkin and they can be used interchangeably.
How many garlic cloves are required?
The recipe calls for 3 minced garlic cloves.
What amount of kabocha squash is needed?
You will need 2.5 lbs of kabocha squash or Japanese pumpkin.
How should the green beans be prepared?
The green beans should be washed and cut into 1-inch lengths.
Can I use canned corn for this recipe?
Yes, a 15.5 oz can of corn can be used; ensure it is drained if using canned.
What kind of paprika is used in the spice blend?
The recipe specifies using sweet paprika.
What is the texture of the final stew?
The stew should be thick with very tender squash that is beginning to break down.
Is there a specific season this dish is recommended for?
It is described as perfect for an autumnal meal and cozy nights.
How much salt is recommended?
The recipe suggests 0.5 to 1 teaspoon of salt, or to taste.
What size onion should I use?
The recipe calls for one large onion, chopped.
How many total ingredients are in the recipe?
There are 14 ingredients including the garnishes.
Do I need to stir the stew while it simmers?
Yes, you should stir the mixture occasionally while it cooks for 12 to 15 minutes.
What equipment is needed to cook the stew?
You will need a large deep skillet with a lid and a sturdy chef’s knife.