Extension's Healthy Aging Program 2020, Fall Butternut Squash Stew, Extension, University of Nevada, Reno, Recipes

Fall Butternut Squash Stew

This stew is full of seasonal fall flavors. Pair with whole wheat toast or whole wheat crackers for a complete meal.

Level: Intermediate	Prep: 20 minutes	Yield: 4 servings
Total: 1 hours	Inactive: 40 minutes

Ingredients

Heat oil in a large soup pot. Once the oil is heated, add the carrots, onion, and butternut squash. Sauté the vegetables for 5-7 minutes or until softened.
Add the vegetable stock, bay leaves, thyme, rosemary, and white beans and bring the mixture to a boil. Once boiling, reduce to medium heat and cover for 15-20 minutes.
Add in the kale and recover to continue simmering for 5-10 minutes or until the kale is softened.
Finish with salt and pepper to season and serve immediately.

Leftovers can be frozen and reheated for future meals.

This material is funded, in part, by Nevada’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity employer.

Macy Helm

Natalie Mazzullo


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This stew is full of seasonal fall flavors. Pair with whole wheat toast or whole wheat crackers for a complete meal.

Level: Intermediate	Prep: 20 minutes	Yield: 4 servings
Total: 1 hours	Inactive: 40 minutes

Heat oil in a large soup pot. Once the oil is heated, add the carrots, onion, and butternut squash. Sauté the vegetables for 5-7 minutes or until softened.
Add the vegetable stock, bay leaves, thyme, rosemary, and white beans and bring the mixture to a boil. Once boiling, reduce to medium heat and cover for 15-20 minutes.
Add in the kale and recover to continue simmering for 5-10 minutes or until the kale is softened.
Finish with salt and pepper to season and serve immediately.

Leftovers can be frozen and reheated for future meals.

This material is funded, in part, by Nevada’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity employer.

Published by: Extension's Healthy Aging Program, 2020, Fall Butternut Squash Stew, Extension, University of Nevada, Reno, Recipes