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Recipes
Butternut
Stew
This is a great recipe for cold winter evenings when you need to get warm from
the inside out. The holiday season is also a great time to bring out that slow
cooker. Use it to your advantage. Just a few minutes in the morning, and dinner
is served up with a smile when suppertime rolls around.
• 1 cup chopped
onion
• 1 cup chopped celery
• 3-4 cups chopped butternut squash
• 2 Tbsp olive oil
• 1/2 tsp cumin
• 1/3 tsp seasoning salt (or more to taste)
• 1/8 tsp cinnamon
• 1/8 tsp pumpkin pie spice
• 2 cloves minced garlic
• 4 cups chicken or vegetable broth
• 2 (15.8 oz) cans great northern beans
• 2 (14 oz.) cans diced tomatoes
• cilantro
• sour cream
1. Saute
first three ingredients and olive oil in a hot slow cooker until
tender (5 minutes).
2. Add all remaining ingredients except cilantro and sour cream.
3. Cook on high for 3 hours or low for 6-8 hours.
4. Stir in 3-4 tablespoons of sour cream before serving.
5. Serve with chopped cilantro on top.
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