South American Squash Stew

Name: South American Squash Stew
Ingredients: 8 dried, pitted apricots, coarsely chopped; 6 dried pitted prunes, coarsely chopped; 1 1/2 cups warm water; 1 large kabocha squash (about 5 1/2 pounds); About 3 tablespoons olive oil; 1 medium yellow onion, finely chopped; 2 garlic cloves, minced; 1 (14.5 ounce) can whole tomatoes with juices, tomatoes coarsely chopped; 1/2 6 ounce can tomato paste; 2 Yukon gold potatoes (about 8 ounces), peeled and cut into 3/4-inch cubes; 1 small red bell pepper, cut into 1/2-inch cubes; 1/2 cup fresh or frozen corn kernels, thawed; 1 (15 ounce) kidney beans, drained and rinsed; 1 tablespoon mirin; 1 1/2 teaspoons fine sea salt, plus more to taste; 1 teaspoon freshly ground black pepper

South American Squash Stew was pinched from <a href="http://www.conserveca.org/what_you_can_do/sustainable_holiday_recipes/south_american_squash_stew/index.htm" target="_blank">www.conserveca.org.</a>

INGREDIENTS

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8 dried, pitted apricots, coarsely chopped

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6 dried pitted prunes, coarsely chopped

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1 1/2 cups warm water

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1 large kabocha squash (about 5 1/2 pounds)

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About 3 tablespoons olive oil

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1 medium yellow onion, finely chopped

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2 garlic cloves, minced

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1 (14.5 ounce) can whole tomatoes with juices, tomatoes coarsely chopped

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1/2 6 ounce can tomato paste

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2 Yukon gold potatoes (about 8 ounces), peeled and cut into 3/4-inch cubes

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1 small red bell pepper, cut into 1/2-inch cubes

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1/2 cup fresh or frozen corn kernels, thawed

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1 (15 ounce) kidney beans, drained and rinsed

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1 tablespoon mirin

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1 1/2 teaspoons fine sea salt, plus more to taste

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1 teaspoon freshly ground black pepper

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