Spiced Butternut Squash Stew Recipes

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SPICED BEEF AND BUTTERNUT SQUASH STEW



Spiced Beef and Butternut Squash Stew image

Make and share this Spiced Beef and Butternut Squash Stew recipe from Food.com.

Provided by Chris Reynolds

Categories     Stew

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 13

1 (8 ounce) can tomato sauce
2 teaspoons ground ginger
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
1 large onion, cut into wedges
2 lbs beef chuck, trimmed and cut into 2-inch pieces
2 teaspoons flour
1/2 butternut squash, peeled and cut into 1-inch pieces (about 1 lb)
1 cup couscous
1 (15 ounce) can chickpeas, rinsed
1/2 cup fresh cilantro, roughly chopped

Steps:

  • In a slow cooker, whisk together the tomato sauce, ginger, cumin, cinnamon, 1/2 C water, salt, and pepper. Stir in onion.
  • Sprinkle beef with flour and add to the cooker. Toss to coat.
  • Scatter the butternut squash over the top and cook, covered, until the beef is tender, 7-8 hours on low or 4-5 hours on high.
  • Ten minutes before serving, prepare couscous according to package directions. Fold the chickpeas into the stew and cook, covered until heated through, about 3 minutes.
  • Serve the stew over the couscous and sprinkle with cilantro.

SPICED BUTTERNUT SQUASH STEW



Spiced Butternut Squash Stew image

I got the original recipe from Food Network Kitchens, but I changed the spices to suit my family. This a great way to warm up on chilly Autumn nights.

Provided by cookiemon

Categories     Beans

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

1/4 cup extra virgin olive oil
1 medium chopped onion
3 garlic cloves, minced
14 ounces canned plum tomatoes with basil
1 cinnamon stick
1 teaspoon ground allspice
1 teaspoon crushed red pepper flakes
1 small butternut squash, peeled & cut into cubes
16 ounces garbanzo beans or 16 ounces chickpeas, drained and rinsed
3 cups low sodium chicken broth
1/2 cup golden raisin
4 cups Baby Spinach
1/2 lime

Steps:

  • In a medium saucepan, heat oil and add onion. Saute onion until soft and caramel colored. Add garlic, tomatoes, cinnamon, allspice, and crushed red pepper until tomatoes break down. Add butternut squash, garbanzos, broth, and raisins. Bring to a simmer and cook for about 25 minutes, or until the squash is tender. Add spinach, lime juice and season to taste.
  • Serving suggestions: top with sliced almonds, or serve on top of whole wheat couscous or basmati rice.

Nutrition Facts : Calories 465.6, Fat 16.4, SaturatedFat 2.4, Sodium 430.5, Carbohydrate 74.5, Fiber 11.8, Sugar 17.5, Protein 13.5

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