Broil Mexican chiles on foil-lined baking sheet until skin is black, turning
so sides are evenly charred. Put chiles in paper bag, close and let cool. Hold under
cool running water while you slip of the skins. Cut chiles open and remove seeds,
stems and ribs, chop and set aside.
Sauté onions, ginger, chiles and jalapenos for 4 minutes until softened.
tomatoes, cumin, garam masala and turmeric and cook for 5 minutes, stirring often.
Add 2 cups water and the pumpkin/squash. Bring to a boil. Reduce heat to low,
cover and simmer for 30 minutes or until squash is tender.
Stir in pinto beans and
Parmesan; heat through.
Add salt to taste if desired.
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