Title: Caribbean squash and potato stew - vegetarian
 Categories: Soups/stews, Potato, Squash
      Yield: 6 Servings
 
      3 md Onions; finely sliced
      1 c  Vegetable broth
      1    Clove garlic; minced or
           -pressed
    1/2 ts Dried red pepper flakes
    1/2 ts Ground allspice
      1    16-ounce can tomatoes (with
           -juice)
      1 sm Butternut squash (about 1
           -1/2 lbs.), peeled, seeded,
           -cut into small chunks
           (can use pumpkin also)
      1 lb Potatoes (Idaho or golden);
           -peeled and cut into small
           -chunks
           Pepper to taste
      2    16-ounce can black beans;
           -drained
      1    2 limes; cut in wedges, for
           -garnish
 
  Saute onions in basalmic vinegar. Add remaining ingredients, except
  black beans, parsley, limes. Cover cook on medium low heat until
  squash and potatoes are cooked, about 20 minutes. About 10 minutes
  before serving, add black beans and cook to heat through. Serve alone
  or over rice, with a wedge of lime for squeezing on top.
  
  Busted and Entered for you