Roasted Butternut Squash Stew

November 20, 2017

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

About the Author

Delma Rombley-Browne

Weight Loss General Nutrition Childhood Nutrition Food as Medicine Family Meals Eating well on a budget

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About ten years ago I was juggling around between diets, the weight came off and then couple months it came back on, twice as much....

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