Squash and Chicken Stew Prep Time: 15 minutes Cook Time: 20 minutes Ingredients - large buttercup, acorn or butternut squash - large onion, chopped - 2 cloves garlic, minced - 2 bell peppers - green, red or yellow, seeded and chopped - 1 1/2 pounds boneless, skinless, chicken breasts, cut into bite sized pieces - (10 1/2 oz) cans chicken broth - 1 1/2 cups water - 1 tablespoon lime juice - 1 tablespoon chili powder - 1 teaspoon pepper - 1 tablespoon ground cumin - 1 teaspoon pepper - tabasco sauce to taste - 2 tablespoons butter - 2 tablespoons flour - 1/4 cup cilantro, or more to taste    Stew with a Southwest flare.	1

	Directions Peel and seed squash and cut into bite sized pieces. In a large pot, combine squash, onion, garlic, peppers, chicken, broth, water, lime juice, chili powder, cumin, ground pepper and hot pepper sauce. Bring to a boil, reduce heat and simmer covered for 15 minutes or until squash is tender. Meanwhile, in a small saucepan, melt the butter. Add the flour to the butter and cook, stirring over low to medium heat for approximately one minute. Slowly add 1 cup of broth from the stew and cook until the mixture thickens, shoud be a thick paste. Remove from heat, gradually add this mixture back into the stew, stirring continuously, until it thickens. Stir in cilantro and serve.	2