Montana, C 2020, Fall Butternut Squash Stew, Extension, University of Nevada, Reno, Recipes

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.

Learn more about the author(s)

Barry Perryman
Barry Perryman
Jon Wilker
Jon Wilker
 

Also of Interest:

 
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 Davies, K.W., Gearhart, A., Vavra, M., Schultz, B.W., and Rimbey, N. 2016, Journal of Rangeland Applications. 3:9-15.
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Reducing cheatgrass fuel loads using fall cattle grazing Foster, S., Schmelzer, L., Wilker, J., Schultz, B., McAdoo, K., Swanson, S., and Perryman, B. 2015, Extension, University of Nevada, Reno, SP-15-03. P.11.
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