butternut squash stewIngredients:

  • 1 Tbsp Oil
  • 1 Carrot, medium, diced
  • 1/2 Onion, large, diced
  • 1 cup Butternut squash, cubed
  • 4 cups vegetable stock (low sodium)
  • 2 Bay leaves
  • 1 Tbsp Thyme
  • 1 Tbsp Rosemary
  • 1 15 oz White kidney beans, drained & rinsed
  • 1 cup Kale, chopped
  • 1/8 tsp Salt
  • 1/2 tsp Pepper

Directions:

  1. Heat oil in a large soup pot. Once the oil is heated, add in the carrots, onion, and butternut squash. Sauté the vegetables for 5-7 minutes or until softened.
  2. Add in the vegetable stock, bay leaves, thyme, rosemary,and kidney beans and bring mixture to a boil. Once boiling, reduce to medium heat and cover for 15-20 minutes.
  3. Add in the kale and recover to continue simmering for 5-10minutes or until kale is softened.
  4. Finish with salt and pepper to season and serve immediately. Leftovers can be frozen.
Montana, C 2020, Fall Butternut Squash Stew, Extension, University of Nevada, Reno, Recipes

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Expanded Food and Nutrition Education Program

Our Expanded Food and Nutrition Education Program (EFNEP) participants learn about the impact food has on our lives. They learn how to read the nutrition fact labels on food items, save money on groceries, plan meals, handle food safely, make healthy food choices and be more active.