This hearty dish is also known as porotos granados. Butternut squash is simmered with beans and sweetcorn. You can make this vegan-friendly by using vegetable stock instead of chicken stock. It's the perfect stew to keep you warm through the cold and bitter winter months.
Should have put the squash and parsnips In first as they took longer to cook. Couldn't really get the flavour of the spices with such a lot of vegetables in the pot. Added garlic and covered the end product with a sprinkling of Dukkah to stop it tasting like a weak vegetable stew. Wouldn't make it again. Sorry. Ended up putting the remainder through the blender as some of the softer ingredients had gone very soft and mushy. This review by the way is for the Moroccan style pumpkin and butter beans. - 01 Oct 2015
Delicious, I only changed a few things, I used an heirloom squash variety very similar to butternut squash that I picked up at my local farmer's market and I used cannelini beans and pinto beans, veggie broth instead of chicken broth and I seasoned it with paprika and cumin in a 2 to 1 ratio. Delicious with a little bit of pepper for a kick. I will definitely make this again as it was very tasty and healthy. Even my boyfriend loved it and was asking me to make it again before we even finished eating the first batch! Wonderful sweet/spicy flavor with the added paprika and cumin. Thank you for this recipe! - 20 Aug 2009 (Review from Allrecipes US | Canada)
A good base recipe for a hearty stew. I used dried lima beans and omitted the canned great northern beans, and I suggest adding 2-4 diced tomatoes, 1/4 C dry white wine, and 1 clove garlic for a more authentic flavor. - 10 Jan 2010 (Review from Allrecipes US | Canada)