Winter Squash Stew with Pinto Beans and Corn

Ingredients

• 3 cups butternut squash cubed peeled () ( 1 1/4 pounds)
• 15 ounce pinto beans rinsed drained canned
• 14.5 ounce canned tomatoes diced undrained canned
• 1  pepper flakes dried seeded
• 1 cup corn kernels frozen
• 0.3 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 1 cup onion diced
• 2 teaspoons paprika 
• 0.3 teaspoon salt 
• 2 tablespoons vegetable oil 
• 2.5 cups water divided

Equipment

• dutch oven

Directions

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