Mexican Butternut Squash Stew | VegWeb.com, The World's Largest Collection of Vegetarian Recipes

Ingredients

• 2 lb butternut squash, peeled and diced
• 2 cans hominy, yellow or white or both
• 2 cans beans, your favorite!
• 1-3 tablespoons chili powder (depending on your taste)
• 4 cups water
• 2 tablespoons cornstarch or other thickener, mixed in 2 tablespoon water
• 1 large green or yellow pepper, diced
• 1 medium onion, diced
• 2 tablespoons oil
• 1 teaspoon oregano
• 1 tablespoon granulated garlic, or 2-3 cloves fresh