- This robust Chilean-inspired stew combines butternut squash, kidney beans, and corn in a tomato-based broth seasoned with garlic, paprika, oregano, and cayenne.
- Squash and tomatoes simmer with onions and spices until the squash is tender; the beans and corn are stirred in once the liquid is reduced.
- The stew can be customized by substituting pumpkin or acorn squash for butternut and adding diced ham for extra richness.
Beans, an essential part of the South American diet, join other staples from that part of the world — corn, squash, and tomatoes — in our take on an extremely popular Chilean vegetable stew. We’ve chosen kidney beans, but you can use pinto, cannellini, or any type you have on hand.
What are pimientos?
Pimientos, aka cherry peppers, are mild, sweet, heart-shaped peppers that are widely available canned or jarred — you probably know them as the red stuffing in green olives or as part of classic Southern pimiento cheese dip. Since the mild peppers barely register on the Scoville scale with just 500 SHU or less, they’re friendly to most palates and can be used much in the same way as roasted red bell peppers.
How to peel a butternut squash
Using a large, sharp chef’s knife, cut 1/4 inch off the bottom end of the squash. Butternut squash is rather dense and can be hard to cut into, so it’s easiest to insert the tip of your knife into the squash, then pull it down like a lever. Rotate the squash on your work surface and cut 1/4 inch off the stem end as well.
Lay the butternut squash on its side and hold it securely with one hand. Starting at the tapered end and working towards the bulb end, use a vegetable peeler to peel off the outer layer of the squash in long, smooth strokes to reveal the orange flesh beneath. We prefer a Y-shaped peeler, which allows you to comfortably hold the squash and peel it in swift motions.
Note from the Food & Wine Test Kitchen
Variations:
- Add one cup of diced ham along with the beans and corn.
- Use peeled, cubed pumpkin or acorn squash instead of the butternut squash.
Suggested pairing
Gewürztraminers from Alsace have a unique combination of aromas: rose petals, ripe apricots, and musky spice. Though called dry, these wines usually contain a bit of residual sugar — a real plus for this dish, with its sweet squash and corn.