Chilean Vegetable Stew

Ingredients

• 1 small acorn squash (about 1 ½ lbs), halved and seeded
• 2 lb. Yukon gold potatoes, peeled and cut into 2″ cubes
• 2 tbsp. canola oil
• 3 cloves garlic, finely chopped
• 2 scallions, finely chopped
• 2 stalks celery , finely chopped
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 1 medium red bell pepper, stemmed, seeded and finely chopped
• 1 medium green bell pepper, stemmed, seeded and finely chopped
• 1 tsp. oregano
• 1 tsp. ground cumin
• Kosher salt and freshly ground black pepper, to taste
• 1½ cups frozen corn, thawed
• 1½ cups frozen peas, thawed

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