This dish can be eaten on its own, however, it can also be served over brown rice or with pita bread. My prep work included cutting the butternut squash in half and placing it on a lined baking sheet with parchment paper for 20-30 minutes with the oven temperature at 350 degrees. This was done the day before and the following day my crockpot did the job.
Roasted Butternut Squash Stew
Ingredients
- 1 Medium roasted butternut squash
- 1 Can garbanzo beans
- 1 Can pink beans
- 1 Medium onion diced
- 1 Red bell pepper diced
- 1 Zucchini peeled, seeds removed and cubed
- Salt and pepper to taste
Directions
- Add all ingredients in a crockpot, set to low temperature for 3-5 hours.
Note: I use only organic ingredients
