Title: Caribbean squash & sweet potato stew
 Categories: Main dish, Vegetarian
      Yield: 1 Servings
 
 
  Ingredients:
  
  3 medium onions, finely sliced 1 cup water or vegetable broth 1 clove
  garlic, minced or pressed 1/2 tsp. dried red pepper flakes 1/2 tsp.
  ground allspice 1 16-ounce can tomatos 1 small butternut squash
  (about 1 1/2 lbs.), peeled, seeded, cut into small chunks 1 pound
  sweet potatos, peeled and cut into small chunks pepper to taste 1
  16-ounce can black beans, drained 2 sprigs parsley, finely chopped,
  for garnish 1-2 limes, cut in wedges, for garnish Saute onions in
  water or basalmic vinegar.
  
  Add remaining ingredients, except black beans, parsley, limes. Cover
  cook on medium low heat until squash and potatos are cooked, about 20
  minutes.
  
  About 10 minutes before serving, add black beans and cook to heat
  through.
  
  Serve over rice, with parsley sprinkled over top for garnish, and a
  squeeze of lime.
  
  Enjoy! Converted by MMCONV vers. 1.50