Sausage & butternut squash stew

0 likes 0 comments Recipe by Kelly Barton

Ingredients for 8 servings

1 tbsp olive oil
1 lb ground pork (or ground sausage)
1 cup diced onion
1 cup diced yellow pepper
2 tbsp tomato paste (I used more)
1 tbsp minced fresh garlic
1 tbsp chili powder
1 tbsp ground cumin
2 tsp dried oregano
4 cups low-sodium chicken broth
2 1/2 cups diced butternut squash
1 28 oz can diced tomatoes in juice
1 16 oz can red kidney beans, drained and rinsed
1 15 oz can black beans, drained and rinsed
1/2 cup chopped fresh cilantro
salt and pepper to taste

45 min · Easy

Directions

1. Heat oil in large pot (dutch oven) over med. Add pork and cook until browned and cooked through, about 10 mins. Add onions and bell peppers; sweat until they begin to soften, about 5 mins. Add tomato paste, garlic, chili powder, cumin and oregano; cook 1 min. Stir in broth, squash, tomatoes, kidney beans, and black beans. Bring stew to a boil, cover, and reduce heat to med-low. Simmer stew, stirring occasionally, until squash is fork-tender, 15 mins. Off heat stir in cilantro and season with salt and pepper.

main courses October 09, 2017 16:58

Author From Cusine at Home magazine