Winter Squash Stew with Pinto Beans and Corn Recipe | MyRecipes - PCOS-Friendly Recipe

Winter Squash Stew with Pinto Beans and Corn Recipe | MyRecipes
Servings: 4
Lunch

This Winter Squash Stew with Pinto Beans and Corn Recipe | MyRecipes is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat
In Santa Fe, I like to cook dried corn kernels, or chicos, along with the beans. They plump up into regular size and have a wonderfully chewy texture. Because dried corn isn't widely availablae, you can easly substitute frozen corn or rinsed canned hominy

Ingredients

  • 2 tablespoons vegetable oil
  • 3 cups (3/4-inch) cubed peeled buttercup or butternut squash (about 1 1/4 pounds)
  • 1 cup diced onion
  • 2 1/2 cups water, divided
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1 dried New Mexican chile, seeded
  • 1/4 teaspoon salt
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 cup frozen whole-kernel corn
  • 1 (15-ounce) can pinto beans, rinsed and drained

Instructions

  1. Heat vegetable oil in a large Dutch oven over medium-high heat. Add the squash and onion, and sauté 5 minutes. Add 1 cup water and the next 4 ingredients (1 cup water through chile); cover and cook 5 minutes. Add 1 1/2 cups water, salt, and tomatoes; cover, reduce heat, and simmer 20 minutes. Add the corn and beans; cover and cook 15 minutes. Discard the chile.

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Frequently Asked Questions

Yes, this Winter Squash Stew with Pinto Beans and Corn Recipe | MyRecipes recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

This recipe can be part of a structured PCOS meal plan. It makes 4 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

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