Butternut Squash and Bean Stew with Papaya

Butternut Squash and Bean Stew with Papaya

Ingredients:
1/2 butternut squash (about 1 1/4 pound or 625 g)
1 papaya (about 10 ounces or 300g)
1 red onion
1 tablespoon vegetable oil
4 to 6 large fresh sage leaves
1 teaspoon ground cinnamon
Juice of 1 large orange (about 7 tablespoons)
14 ounces (398 mL) canned borlotti, kidney, or pinto beans, drained

Directions:
1. Peel and seed butternut squash and dice flesh into 1-in (2.5 cm) chunks. Seed and peel papaya, then slice it and set aside. Thinly slice onion.
2. Heat oil in large pan with lid. Add onion and squash and cook over high heat, stirring occasionally, for 1 minute. Reduce heat to medium or medium-low, cover, and cook for 2 minutes.
3. Shred sage leaves. Stir leaves, cinnamon, and orange juice into pan. Bring to a boil, reduce heat to low, and cover again. Simmer for 5 minutes, stirring once, or until squash is tender but not soft.
4. Stir in beans, cover, and heat gently for 2 minutes. Top with papaya and serve immediately.