Prepare Ingredients: Start by chopping the garlic, onion, and squash into bite-sized pieces. If using dried beans, soak them overnight for best texture!

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until translucent and fragrant (about 3-5 minutes).

Cook Squash: Stir in diced squash, cumin, salt, and pepper. Cook until squash begins to soften, around 5-7 minutes.

Combine Ingredients: Add corn, beans, and vegetable broth. Stir gently and bring to a simmer.

Simmer Stew: Cover pot and cook for 30-40 minutes, stirring occasionally until all ingredients are tender.

Taste & Adjust: Taste the stew and adjust spices or seasoning as desired.

Serve: Ladle stew into bowls, garnishing with fresh herbs or a drizzle of olive oil.