Peruvian Vegetable Stew Disks of sweet and spicy corn distinguish this traditional Peruvian squash stew. It makes great use of butternut squash and two of our favorite frozen vegetables--peas and corn. So when the shorter days and cooler nights of fall start to get you down, lift your spirits with this splendidly fresh-tasting, one-dish meal. Serves 6 2 tablespoons unsalted butter 1 teaspoon cayenne 1 ear of corn, cut into 1/2-inch disks Juice of 1/2 lime 1/4 cup extra virgin olive oil 2 medium onions, finely chopped 3 large cloves garlic, minced 2 medium butternut squash (about 3 1/2 pounds), peeled, seeded, and cut into 1-inch chunks 2 large tomatoes, seeded and chopped 1/2 small bunch fresh oregano leaves, coarsely chopped 2 teaspoons salt 1 teaspoon freshly ground black pepper 4 cups water 1 1/4 cups fresh or thawed frozen corn kernels 1 cup fresh or thawed frozen peas Heat the butter over medium-high heat in a medium skillet. Stir in the cayenne and corn slices and cook about 2 minutes per side, until golden-red. Add the lime juice and turn the corn to evenly coat. Remove from heat and set aside. Heat the olive oil over medium heat in a large skillet. Sauté the onions 7 to 8 minutes, or until slightly golden. Add the garlic and cook 1 minute longer, until the aroma is released. Add the squash, tomatoes, oregano, salt, pepper, and water. Stir to combine and cook, stirring occasionally, about 25 minutes, or until the squash is nearly tender. Stir in the corn kernels and peas, cover, and cook 5 minutes longer. Taste for seasoning and serve, garnished with the sautéed chile lime corn disks.

© 2008 Mary Sue Milliken and Susan Feniger.  All rights reserved.