Butternut Squash Stew

Into crock pot, toss together:

  • 3 TB. olive oil
  • 1 medium onion, peeled and diced
  • 3 garlic cloves, peeled and minced
  • 2 hot peppers, minced
  • 1 TB. smoked paprika
  • 2 tsp. ground coriander
  • 2 tsp. ground cumin
  • 1/2 tsp. dried cayenne pepper

Then add:

  • 1 (approx 2 lb) butternut squash, peeled and cut into 3/4-inch cubes
  • 1 can garbanzo beans, drained and rinsed
  • 1/2 cup golden raisins
  • 1/2 cup dried cranberries
  • 3-4 cups vegetable stock (made with vegetable Better than Bouillon), enough to submerge squash, beans, and fruit
  • 1/4 cup freshly squeezed lemon juice
  • zest from one lemon

Cook on low heat for about 6 hours, until squash is tender. This makes 3 quarts of stew.

It turned out intensely orange from the squash (which also stained my fingers).

Adapted from Butternut Squash Stew with Black Beans posted by Kimberly Ferguson Cotter.

Advertisements