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Stew with Butternut Squash, Great Northern Beans and Spinach Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 T olive oil
1 c chopped onion
¾ c celery
3 c sliced mushrooms
1 bag baby spinach

4 c butternut squash, cut into ½ inch chunks
1 14 oz can fire roasted tomato
1 clove garlic
2 cups vegetarian broth
2 T tomato paste
¾ tsp crumbled rosemary
coarse sale
fresh ground pepper
2 15-oz cans Great Northern beans, rinsed and drained
Directions:
Directions:
In a skillet on med-high, heat oil, and saute onion, celery, mushroom slices and spinach for 5-10 minutes, until onions start to get translucent and spinach wilts.

In a slow cooker place squash, fire-roasted tomatoes, garlic, vegetable broth, tomato paste, rosemary, salt, pepper. Set on high cook for 2 hours. Check periodically. When squash is tender add beans and simmer until stew consistency (15-20 minutes).

If desired, sprinkle with parsley prior to serving.

Possible garnishments: sprinkle with parsley, serve over rice or small potatoes. Sprinkle herb seasoned stuffing as a garnishment.
Number Of Servings:
Number Of Servings:
6-10
Preparation Time:
Preparation Time:
depends
Personal Notes:
Personal Notes:
I love that we can buy pre-cut squash. This cuts the time down dramatically.
I am not a big advocate for these shortcuts, except when it comes to sweet potatoes, acorn squash and other difficult to cut vegetables. I don't have a big kitchen or a great set of knives, so this is a shortcut I'm willing to pay a little extra for. It cuts the prep time to 20-30 minutes.
A delicious, hardy all-in-one meals

 

 

 

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