After the Butternut Squash escapade at Trader Joe’s, I had much leftover squash to spare. This recipe sure put it to good use.
Packed full of fresh veggies, a bright pumpkin taste and an array of spices, this Autumn Vegetable Stew will be your new best friend through the ups and downs of the oncoming winter months.
Its simple to prepare, too. Really it couldn’t be any easier. Here, see for yourself:
Cut up vegetables and throw them into the crockpot.
Combine pumpkin, tomato paste, and spices in a bowl and mix until combined. I felt the need to do so in a saucepan over low heat to incorporate the flavors, but that is what the crockpot will do eventually.
Add this mixture to the pot. It will be pretty thick.
Coat the vegetables in pumpkin mixture, then slowly incorporate the chicken broth.
Turn the Mr. Crocky on, close the lid and let it work some magic. Feel free to stir occasionally; I mostly use this as an excuse to smell whats cookin’!
… an Autumn Vegetable Stew that is healthy, extremely delicious, and filling!
Autumn Vegetable Stew
2-3 cups butternut squash, cubed
3 zucchini, 1 inch rounds
3 carrots, chopped in ½ inch rounds
3 stalks of celery, cut in inch slices
1 large onion, diced
3 cloves garlic, minced
1 can of diced tomatoes, undrained
1 can of pumpkin puree
1 6- oz can of tomato paste
1 cup low-sodium chicken broth
½ tsp cinnamon
¼ tsp nutmeg
½ tsp salt
½ tsp pepper
¼ tsp cayenne pepper
¼ tsp ground ginger
½ tsp cumin
½ tsp coriander
¼ tsp chili powder
In a medium bowl, combine the pumpkin puree, tomato paste, and spices/seasonings.
In the crockpot, add all of the chopped vegetables, garlic, and can of tomatoes. Add the pumpkin mixture and stir to completely coat the vegetables. Add the chicken broth and stir to incorporate. Turn the crockpot on and either cook on High for 2-4 hours or Low for 6-7 hours.