1 cup dried yellow or white hominy corn (or 2 large cans)
1 cup dried white navy beans (or 2 large cans)
1 acorn squash (peeled and diced)
1 butternut squash (peeled and diced)
1 medium zucchini (sliced into 1/2-inch rounds, then quartered)
1 medium red onion diced
2 cups fresh or frozen green beans, cut into 1 inch pieces
2 tsp sea salt
1/2 tsp fine ground black pepper
1/4 tsp crushed red chile flakes, or more to taste
1 tsp dried ground sage
2 Tbsp margarine, butter or oil
Water -- lots
If you are using dried corn and beans, they will take a lot longer to cook than the squash, so start with the beans and corn first. Even if you have pre-soaked overnight, count on 1-1/2 to 2 hours simmering on the stove to cook them. Use lots of water and DO NOT add salt yet. I use separate pots because, oh, I don’t know, I am afraid the corn will beat the beans or vice-versa! Canned beans will work when time is short, but I prefer the non-processed version. Reduce salt if using canned corn or beans unless they are sodium-free.
When beans and hominy are tender, combine into one large pot and add the butternut and acorn squash, and seasonings (salt, pepper, chile flakes, sage). Simmer 15 minutes until squash is still firm but not hard. Add zucchini, red onions and green beans and simmer another 10 minutes or so until all are tender. Depending on preference, pieces can be left intact or mashed a bit. Add butter or margarine or oil, adjust seasonings. If too watery, add flour paste or cornstarch paste to thicken (let simmer another 3-5 minutes if doing this) or pureé a cup or two of the mix. If too dense, add more water. I prefer mine like a chowder but others may like it thinner.