SAVORY SQUASH STEW

1 onion, diced
3 cloves garlic, minced
2 Tablespoons vegetable oil
3 cups peeled, seeded, and chopped pumpkin or butternut squash
2 potatoes, peeled and chopped
2 Tablespoons whole wheat flour
2 cups vegetable stock or water
2 Tablespoons prepared mustard
³/₄ teaspoon ground cinnamon
2 Tablespoons apple cider vinegar
1 cup frozen peas
1 cup frozen whole-kernel corn
salt and freshly ground black pepper to taste

In a soup pot sauté the onion and garlic in oil, stirring until the onion becomes translucent - about 4 minutes. Add the squash and potatoes. Cook, stirring occasionally, for 5 minutes. Stir in the whole wheat flour until it dissolves. Add the vegetable stock or water, mustard, cinnamon, and apple cider vinegar, and simmer over medium-low heat, stirring occasionally, until the stew is thick and the vegetables are tender - about 30 minutes. Add the peas and corn and cook 5 minutes more. Season with salt and pepper.

Makes 4 servings at 5 POINTs per serving

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