Vegetarian Carbonada Criolla

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •2 cups butternut squash, diced
• •1 cup corn kernels (fresh or frozen)
• •1 medium onion, chopped
• •2 cloves garlic, minced
• •1 red bell pepper, diced
• •1 green bell pepper, diced
• •1 teaspoon cumin
• •1 teaspoon paprika
• •1 teaspoon dried oregano
• •2 tablespoons olive oil
• •4 cups vegetable broth
• •1 bay leaf
• •Salt and pepper to taste
• •Fresh cilantro for garnish (optional)
• •Juice of 1 lime (optional)

Instructions

1. 1

   Heat olive oil in a large pot over medium heat.

2. 2

   Add chopped onion and sauté until translucent, about 5 minutes.

3. 3

   Stir in the minced garlic, diced red, and green bell peppers; cook for another 3-4 minutes.

4. 4

   Add the diced butternut squash, corn, cumin, paprika, oregano, salt, and pepper; stir well.

5. 5

   Pour in the vegetable broth and add the bay leaf; bring the mixture to a boil.

6. 6

   Once boiling, reduce heat to low and let simmer for 20 minutes, or until squash is tender.

7. 7

   Remove the bay leaf; adjust seasoning if necessary.

8. 8

   Serve hot, garnished with fresh cilantro and a squeeze of lime juice if desired.