Squash Stew

3 tablespoons olive oil

1 large white onion, diced

1 tablespoon ground cinnamon

2 tablespoons chili powder

4 cloves crushed garlic

1 tablespoon cumin seeds, toasted

2 tablespoons fresh lemon juice

4 large tomatoes - peeled, seeded, and coarsely chopped

1 medium acorn squash, peeled and diced

1 cup pinto beans, cooked or canned

1 cup water

salt and pepper to taste

In a large heavy-bottomed pot, heat olive oil and saute the onion for a few minutes. Add the cinnamon and chili powder and continue to saute for another 2 minutes. Mix in the garlic and cumin seeds, saute for 2 minutes more before adding lemon juice and the tomatoes. Mix thoroughly so the stew doesn t get too chunky.

Stir the squash, pinto beans and water into the stew. Season with salt and pepper to taste. Let the stew simmer for 1 hour, or until squash is tender. Stirring occasionally throughout the cooking hour, and add more water if necessary. The finished stew should have a nice, thick stewy texture.

Heat a large skillet over a medium-high heat. Place one piece of pita bread at a time into the skillet. When one side of the pita bread gets hot, flip the bread over and heat the other side; approximately 1 minute of cooking per side. Serve the stew with the heated pita bread.