The rich, golden squash paired with plump kidney beans, chunks of chicken breast, and nutty Gouda cheese make a premium combination for cool-weather dining. 1.Soak the beans in 6 cups of water overnight. Drain and place in a heavy-bottomed, 6-quart saucepan. Add the chicken stock and bring to a boil over high heat. Reduce the heat to moderate and cook, stirring occasionally, for 2 hours or until the beans are tender. 2.Using a large saute pan, cook the onion, garlic, and spices in the olive oil over moderate heat for 10 minutes, stirring frequently. Add to the cooked beans and mix well. 3.Add the pumpkin and bring to a boil over high heat. Cook for 10 minutes, stirring frequently, until the pumpkin is very tender and the mixture is slightly thick. 4.Add the chicken, green onions, and cheese, reduce the heat to moderate, and cook just until the cheese melts and the chicken is cooked through, stirring constantly. 5.Season with salt and pepper and serve immediately. 6.Makes about 9 cups. Posted to recipelu-digest by molony
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|Serving Size: 1 Serving (4202g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 519 (35%)|
|Amt Per Serving||% DV|
|Total Fat 57.6g||77 %|
|Saturated Fat 13.8g||69 %|
|Monounsaturated Fat 30.7g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 115.2mg||35 %|
|Sodium 5649.4mg||195 %|
|Potassium 4155.1mg||109 %|
|Total Carbohydrate 141.1g||41 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 137.6g|
|Protein 98.2g||140 %|
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Calories per serving: 1503
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