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
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!!
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!!!
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