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Simmer the oil & sofrito. In a large soup pot heat your oil over medium heat until it begins to shimmer. Toss in sofrito and sautee for a few minutes.
Add remaining ingredients. Add spices. Mix for a minute to allow the spices to bloom. Add bay leaves, tomato sauce, water or broth, squash, beans, and herbs. Turn up the heat and bring liquid to a boil.
Simmer until reduced. Lower the heat, cover and cook on low for at least 30 minutes, or until the squash is tender and the broth has thickened. Stir every 10-15 minutes.
Blend (optional) & serve. For a thicker stew, remove a few spoonfuls of the contents of the pot (making sure to get some squash, broth, and all the herbs) and blend. Return to the pot, stir and serve over rice or mofongo.
Sazón seasoning: ½ tablespoon ground coriander, ½ tablespoon ground cumin, ½ tablespoon ground annatto seeds (or sub turmeric), ½ tablespoon garlic powder, 1 teaspoon dried oregano, ½ tablespoon salt
Adobo seasoning: ½ cup kosher salt, ¼ cup granulated garlic, 3 tablespoons granulated onion, 2 tablespoons dried oregano leaves, 1 ½ tablespoons ground cumin, 4 teaspoons black pepper, 2 teaspoons ground turmeric (or Bijól powder or paprika)