Here’s a cheap, delicious and original dinner perfect for a cold November day. You can mix and match ingredients from around your kitchen, and your family is sure to be impressed. Pumpkin can be used for a lot of things besides pumpkin pie, and can be very good and hearty in savory dishes like stew. After trying this recipe, you’ll surely look at pumpkin in a whole new way!

Ingredients

• 1 Package Boneless Chicken Breast (cubed)
• 3 Tbsp Flour
• Cubed Fresh Pumpkin
• Chopped Carrot, Celery, Green Pepper and Onion
• Minced Garlic
• 1 Can Pinto or Black Beans
• Fresh Cilantro
• 1 Tbsp Canola Oil
• 4 Cups Chicken Broth
• Cumin, Chili Powder, Salt & Pepper to taste

Directions

• Coat chicken thoroughly in flour
• Heat oil in dutch oven, add cubed chicken and cook until browned
• Mix in chopped veggies and cook until soft
• Add in about 1/4 cup of chicken broth and scrape any brown bits off the bottom of pan
• Add remaining broth and spices
• Add pumpkin and bring mixture to a boil
• Simmer, covered at least one hour or until pumpkin is tender
• Mix in beans
• Serve, garnish with fresh cilantro

Tips

• Pumpkin does not get tender like a potato, it will always have a little bite to it, and almost have the consistency of spaghetti squash. If cooked thoroughly, it will be very hearty and meaty.
• As with any stew, use any extra veggies laying around your fridge or pantry.
• Other varieties of squash work great with this recipe.
• Try this recipe with different meats.

Winter is almost here, and with it comes a variety of plump and delicious varieties of squash. Here’s a quick and easy stew you can whip up for well under $5.00. There’s only a couple ingredients - mostly pantry items. You can use just about any kind of winter squash or even pumpkin for this recipe. We chose ambercup squash. It looks kind of like a pumpkin and we picked it up at the store for under $1.00. The taste is sweet - almost like a sweet potato, and we’ll definitely be trying this recipe again. You could also use pumpkin, acorn squash, butternut squash, other winter squash varieties and sweet potatoes. Here’s how you make it:

Ingredients:

• 2 cups winter squash cubed (we just used a whole one, could have been over 2 cups).
• 4 cups chicken broth
• 1 package boneless chicken breasts
• 3 tbsp flour
• canola oil
• 1 large onion chopped
• minced garlic
• cumin & chili powder to taste (we like a LOT)
• Salt & Pepper
• Fresh Cilantro (optional)
• Tortilla Chips

Directions:

1. Heat oil in a dutch oven, dredge cubed chicken breast in flour until fully coated
2. Cook chicken in hot oil until browned
3. Pour in 1/2 cup broth and scrape all browned bits off the bottom of the pan
4. slowly add in the remaining broth and then the rest of the ingredients except chips and cilantro
5. Mix everything well, bring to a boil
6. Simmer 20 minutes or until squash is tender - just like a potato would be.
7. Stir in cilantro and serve immediately
8. Crumble tortilla chips over the top of each bowl for added flavor

Tips:

• Use Chicken Bullion instead of chicken broth
• Try this recipe with different meats, or for vegetarian use black beans and pinto beans instead of chicken