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JEANNIE0312's Photo JEANNIE0312 Posts: 2,093
10/19/10 4:15 P

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I agree the spice combinations seemed very strange to me as well but they are very good with the butternut squash! The last time I made it I added a can of black beans. It was good!! The more fiber the merrier!!!
It works well in the crock pot, Enjoy!!
Jeannie

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BAYOUBAY Posts: 390
10/18/10 8:59 P

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Jeannie,
I am definitely going to give this "Autumn Stew" a try. Sounds like a recipe that can be modified to cook in a crockpot. The combination of soy sauce with chili powder and cumin is interesting--not sure I would have thought to put them together. But I am looking forward to tasting the finished dish. Thanks for sharing this recipe!! emoticon

JEANNIE0312's Photo JEANNIE0312 Posts: 2,093
10/17/10 7:58 A

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Tweak it however you need to but try to keep the spices in because they add a little something extra that really makes it YUMMY!!!!
Enjoy!!! :)
Jeannie

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RICHLADY39's Photo RICHLADY39 SparkPoints: (100,925)
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10/16/10 4:53 P

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emoticon That sounds yummy - I am going to try it - thinking I might rinse the kidney beans and add water to replace the juice/sauce due to the sodium content that might be in them.

I rinse any canned fruits & veggies I use - to get the sodium/sugar out. These days I use mostly fresh fruits and veggies.

I take it that this is a website - so I'm entering it in "clickable" form....

NutritionMD.org

Thanks for the recipe....It sounds emoticon

Edited by: RICHLADY39 at: 10/16/2010 (16:53)
Irene

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JEANNIE0312's Photo JEANNIE0312 Posts: 2,093
10/16/10 11:12 A

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1 1/2 cups water
1 tbsp reduced sodium soy sauce
1 onion chopped
1 red bell pepper seeded & diced
4 garlic cloves minced
1 butternut squash (about 1 pound) diced
1 - 15 oz can crushed tomatoes
1 1/2 tsps dried oregano
1 tsp chili powder
1/2 tsp cumin
1/4 tsp black pepper
1 - 15 oz can corn (undrained) or 2 cups frozen
1 - 15 oz can red kidney beans (undrained)
1 -15oz can black beans (optional) I use them because I love them!!!

Heat 1/2 cup water & soy sauce in a large pot. Add onion, bell pepper & garlic. Cook over medium heat until onion is soft & most of the water has evaporated (about 5 minutes).
Peel squash, cut in half, scoop out seeds & discard. Cut squash into cubes (1 or 2inches) you should have about 4 cups.
Add. to pot with onion mixture along with tomatoes, 1 cup water, oregano, chili powder, cumin & black pepper.
Cover & simmer until squash is just tender when pierced with a fork, about 20 minutes. Add kidney beans & corn & their liquids & cook 5 more minutes.

Nutrition info per 1 cup serving:
Cal:93
Fat:0.7g
Sat Fat:0.1g
Cholesterol: 0mg
Protien:4.4g
Carbs:19.9g
Sugar4.9g
Fiber: 3.8g
Sodium:244mg
Calcium:49mg
Iron:1.8mg
Vitamin C:32.4mg
beta carotene:1853mg
Vitamin E:1.1 mg

I got this recipe from NutritionMD.org
I hope you enjoy this as much as I do!!!

Jeannie


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