Savory Squash and Veggie Stew

• Produce

  • 2 cups Black beans, cooked
  • 1 Butternut squash, about 2 pounds, large
  • 1 Carrot, medium
  • 1 stalk Celery
  • 2 Garlic cloves
  • 1 Onion, medium
  • 1 Zucchini

• Canned Goods

  • 2 cups Vegetable broth

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Sea salt

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Other

  • 1 teaspoon dried or 3 tsp. fresh oregano

Found on kimberlysnyder.com

Ingredients

• 1 large butternut squash, about 2 pounds
• 2 tablespoons coconut oil
• 1 medium onion, chopped (optional)
• 2-4 garlic cloves, minced (optional)
• 1 medium carrot, chopped
• 1 stalk of celery
• 2 cups cooked black beans (if buying pre-cooked please try to source from a carton not a can)
• 1 zucchini, chopped
• 2 cups vegetable broth
• 2 teaspoons ground cumin
• 1 teaspoon dried or 3 tsp. fresh oregano
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Serve with: ¼ cup minced fresh cilantro or parsley. Brown rice or quinoa, for serving (optional)

Directions

• Preheat the oven to 375°F.
• Cook squash whole on a baking sheet. Bake for 40-50 minutes, or until you can pierce through with a knife, with a little resistance. When cool enough to handle, scrape out the seeds and fibers. Slice and peel, then cut into large dice.
• Heat the coconut oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
• Add the squash and all the remaining ingredients, and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20-25 minutes. Season to taste with salt and pepper. Serve in bowls over brown rice or quinoa, if desired. It is quite filling even without rice or quinoa.