Whose is it???
Hmmmmm….
Well, it has something to do with Butternut Squash and a stew and if you’re recognizing it already, then it’s probably you, DEBRA! So thank you for sending it in!!
First off, this month’s project is to try at least one recipe a week from our Taste of the Sisterhood feature, blog about it and link up your findings, talk about modifications and tell us your favorites! The other part of the project is to send ME a recipe that I could try out and feature here on our Monthly Project linkup!! I have gotten quite a few so far!! Thank you!! Keep em coming!! ([email protected]).
This week’s recipe comes from Deb. I chose it because I have no experience with Butternut Squash whatsoever and now that I’m 35 I’m finally daring enough to try new things. Yes it took this long.
So here was my squash:
…and what do you know, inside it looked like a pumpkin! Didn’t see that coming.
(This is all very new to me. I am only a recent squash convert.)
Anyways, then I scooped out the seeds and I tried to peel it and I say “tried” because at first a peeler didn’t work and then I had 4 knives but none of my knives were sharp and then I tried the peeler again and eventually the peeler worked best. But I took to Twitter and found out a helpful hint: have your knives occasionally sharpened (a sharp knife will actually allow you to avoid impaling yourself like I did) but respect the knife once sharpened (again to avoid impaling.) All very valuable lessons learned.
So then I peeled and diced it and it was beeeyooootiful. Took me a little bit once I got the hang of it, but eventually I did it.
Print This!
Butternut Squash Crockpot Stew
And I added it to the rest of the ingredients which are as follows:
Ingredients:
1 butternut, peeled and diced 1 can chickpeas, rinsed and drained 1 can red beans, rinsed and drained 1 chopped onion 1 bag of frozen carrots or frozen peas (I used both!) 4 cups low-sodium veggie broth 2 T tomato paste 1 T minced ginger 1.5 tsp cumin
salt, pepper