nutritional information

Per SERVING:

  • Calories: 273
  • Protein: 10 g
  • Total Fat: 9.5 g
  • Saturated Fat: 5 g
  • Carbohydrates: 42 g
  • Cholesterol: 28 mg
  • Sodium: 562 mg
  • Fiber: 7 g
  • Sugar: 13 g

Argentine-Style Squash Stew with Farmer’s Cheese

Argentine-Style Squash Stew with Farmer?s Cheese

Serves 6

30 minutes or fewer

Farmer’s cheese is a mild curd cheese (like cottage cheese) with most of the liquid whey pressed out. It can be eaten on its own or used in cooking. Queso fresco, a crumbly, Mexican cheese, has a similar texture and a slightly salty taste.
  • 1 Tbs. olive or canola oil
  • 2 ½ lbs. butternut squash, peeled and cut into ¾-inch chunks (about 5 cups)
  • ½ red onion, diced (about ¾ cup)
  • 1 cup evaporated milk, or plain soymilk
  • 3 Tbs. finely chopped fresh oregano
  • 1 tsp. salt
  • 1 large red bell pepper, cut into 1-inch dice (about 1½ cups)
  • 1 cup frozen green peas
  • 3 cloves garlic, minced (about 1 Tbs.)
  • 1 ½ cups fresh or frozen corn
  • ⅔ cup farmer’s cheese, queso fresco or crumbled feta cheese
  • 1 Tbs. fresh lime juice
  1. Heat oil in large nonstick skillet or wok over medium-high heat. Add squash and red onion and cook 7 minutes, or until onion is soft, stirring often. Stir in evaporated milk, oregano and salt. Bring to a boil, reduce heat to low, and cover. Simmer 10 minutes, stirring once.
  2. Add bell pepper, peas and garlic, cover, and simmer 5 minutes. Stir in corn and cheese, and simmer 5 minutes more, or until squash is just tender but still holds its shape. Stir in lime juice and freshly ground pepper to taste. Serve hot.
April 2007

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comments

I made this tonight for guests and it was a huge hit. Very easy, delicious. I found that it required a bit more cooking time than indicated for the squash to be tender. Easily could go from start to finish in less than an hour, though. I used feta cheese since that's what I had on hand. I will definitely make this again.

Katherine - 2009-06-14 22:41:55