Alana's Portuguese Vegetable Stew
From Jump Up and Kiss Me: Spicy Vegetarian Cooking

                                                                           Alana Boyajian

Ingredients 
1½ pound butternut or buttercup squash; peeled, seeded, and cut into ¾ -inch dice (3 cups)
2 large sweet potatoes; peeled and cut into ¾-inch dice (3 cups)
4 carrots; peeled and sliced crosswise into ¼-inch rounds (2 cups)
4 tablespoons vegetable oil
1 large yellow onion; finely chopped
1 large red bell pepper; seeded and cut into 1-inch long slices
3 jalapeno peppers, roasted, peeled, seeded, and cut into ¼-inch dice
4 cloves garlic; chopped
1½ teaspoon marjoram
1 (2-inch) cinnamon stick
1½ teaspoon ground cumin
1 tablespoon hot paprika
3 cups peeled, seeded, and chopped tomatoes, or 1 28-ounce can chopped tomatoes, with juice
¼ pound cabbage, cut into 1-inch strips (about 2 cups)
1½ cups cooked kidney or cannellini beans
Salt to taste

Directions
    1) Preheat oven to 400F.

    2) Lightly oil (or spray with nonstick cooking spray) a heavy 12 by 18-inch shallow baking pan or broiler pan.

    3) Toss the squash, sweet potatoes, and carrots in 2 tablespoons the vegetable oil and spread in a layer on the baking pan. Roast 20 minutes, until barely tender. See aside.

    4) Meanwhile, cook the onion in the remaining 2 tablespoons of oil in a large, heavy stockpot over
medium heat until softened, about 5 minutes.

    5) Add the bell pepper and jalapenos and cook, stirring for another 5 minutes until softened.

    6) Add the garlic, marjoram, and spices and cook until fragrant, about 2 minutes.

    7) Add the tomatoes and their juice and simmer 20 minutes, until slightly reduced.

    8) Add the cabbage and salt.

    9) Simmer for 10 minutes, then add the roasted vegetables and beans.

    10) Simmer gently for 20 to 30 minutes until the vegetables are tender.

    11) Remove the cinnamon stick and serve.

Alana Boyajian is an information technologies engineer for the U.S. government. Her favorite cookbook is Tofu 1-2-3 by Maribeth Abram. She lives in Washington, D.C.