Serves 4

Ingredients

½ cup hulled pumpkin seeds
5 tablespoons olive or vegetable oil
1 medium-sized onion, diced
3 garlic cloves, crushed
3 jalapenos, seeded and diced
4 cups fresh spinach
1/2 cup dried hoja santa* leaves (optional)
1/8 cup dried epazote* leaves (optional)
1 – 2 cups vegetable stock or water
1 cup frozen fava beans
1 cup fresh corn
10 patty pan squash

Directions

1. Place medium-sized skillet over medium heat. Add pumpkin seeds to toast, stirring constantly until seeds puff and pop, about 5-8 minutes. Then remove from heat and set aside.
2. Heat 2 tablespoons of olive oil in the same skillet, and add onion, garlic and jalapenos. Cook until onions are translucent, about 5 to 7 minutes.
3. Remove onion mixture and place in blender. Add toasted pumpkin seeds, spinach, hoja santa leaves, epazote leaves and salt to taste. Blend until smooth.
4. Pour remaining olive oil into same pan. Add corn and sauté it for 4 to 6 minutes then slowly pour blended pumpkin seed mixture. Add vegetable stock and bring to a boil.
5. Lower heat and simmer uncovered.
6. Stir stew frequently for ten minutes.
7. Add fava beans to stew. Simmer for about 5 minutes. Add patty pan squash. Continue simmering for another 5 minutes. Adjust seasoning before serving.

Adapted by Health-Supportive Chef Federico Saldivar