Squash and potatoes are great filling comfort foods for chilly evenings, and the seasonings in this recipe make it extra-hot!
Ingredients
- 4 baked potatoes
- 1 jalapeno pepper, seeded and minced
- 6 garlic cloves, finely minced
- 1 1/2 t cumin seeds
- 2 T chili powder
- 2 t dried oregano
- 1/4 C sesame seeds
- 3/4 C pumpkin seeds
- 2 T canola oil (or coconut oil)
- 2 large onions, finely chopped
- 1 (28 oz) can chopped tomatoes, drained
- 1/4 t pepper
- 1 t salt
- 2 lbs butternut squash, peeled, seeded and cut into 1 in cubes
- 2 C chickpeas, rinsed
- 1 1/2 C frozen corn, defrosted
- 1/2 C cilantro, finely chopped
- 3 C water
Directions
1. Bake the potatoes as normal, and set them aside.
2. Toast the cumin seeds in a large skillet over medium heat. When they have heated up and are emitting a strong aroma, remove them from the pan and place in a bowl.
3. Add the oregano to the pan and toast for 5 seconds.
4. Add the oregano to the cumin seeds.
5. Add the sesame seeds and pumpkin seeds to the pan. Toast until they start to turn brown.
6. Place the sesame and pumpkin seeds in a food processor, and add the oregano and cumin seeds.
7. Process all the seeds until they’re ground to a fine powder. Set aside for later.
8. Add the oil to a large skillet and place over medium heat.
9. Add the onion and cook until it begins to turn tender (approximately 5 minutes).
10. Add the seed powder, as well as the chili powder, garlic and jalapeno peppers.
11. Cook the ingredients for 2 minutes.
12. Add the chickpeas, tomatoes, squash and 3 C of water. Stir.
13. Add the salt and pepper and stir thoroughly.
14. Cook the mixture for 25 minutes, or until the squash is tender. If necessary add more water (you may need up to about 1 C).
15. Add the corn, stirring well, and cook for about 5 minutes, until it is heated through.
16. Cut the potatoes open, pour the squash mixture over the top, and serve.
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