Pueblo Pumpkin Stew

Preparation

1. Preheat broiler. Place New Mexico chiles (or peppers) on a foil-lined baking sheet and broil until blackened, turning so that the sides are evenly charred, 8 to 10 minutes total.
2. Transfer the chiles (or peppers) to a large bowl, cover and let steam until the skins are loosened, 10 minutes. Uncover; when cool enough to handle, remove and discard stems, skins, seeds and ribs; chop the chiles (or peppers).
3. Heat oil in a Dutch oven over medium heat. Add onion, ginger, serrano chiles and the roasted chiles (or peppers) and cook, stirring, until softened, about 4 minutes. Add tomatoes, cumin, garam masala and turmeric and cook, stirring often, until the tomatoes are beginning to break down, about 5 minutes.
4. Add water and pumpkin (or squash). Bring to a boil. Reduce heat to low, cover and simmer until the pumpkin (or squash) is tender, about 30 minutes. Stir in beans and cook until heated through. Stir in Parmesan and salt.

Tips & Notes

• Notes: The New Mexico chile is a long green variety that turns red in the fall; it is similar to the Anaheim.
• Cubanelles are long and light green and sometimes called Italian frying peppers.
• Garam masala is a blend of spices used in Indian cooking, usually including cardamom, black pepper, cloves, nutmeg, fennel, cumin and coriander. It is available in the spice section of most supermarkets.
• Look for smaller-size pumpkins, which have more tender and flavorful flesh than the larger ones, for this recipe. And for food-safety concerns, don't use carved jack-o'-lanterns.
• Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch. You'll find our Bean Cooking Guide at eatingwell.com/guides.

Nutrition