Butternut Squash Stew

Prepared by Chef Missy Huerta for “Learn to Cook!” Class Texas City WIC Clinic, October 2019
Preparation time 5 min
Cooking Time 20 min
Ready In 25 min
Level of DifficultyEasy
Servings2
Ingredients
1 whole butternut squash1 yellow onion, diced3 carrots, peeled and sliced2 sweet potatoes, peeled and diced3 stalks celery, diced5 cloves garlic, minced3 cups vegetable stock2 tablespoons olive oil1 cup kale, rinsed and chopped1 cup spinach, choppedâ…› cup fresh chopped herbsSalt and pepper, to taste
Directions

  1. Heat stock pot over medium high heat. Add olive oil. 
  2. Place butternut squash, onion, carot, sweet potato, celery, and garlic into pan. Saute, stirring constantly for 5 minutes. 
  3. Add stock. Bring to a boil. 
  4. Reduce heat, simmer for 12-15 minutes. 
  5. Add remaining ingredients and cook for 5 minutes. 
  6. Serve hot and enjoy! 


Photo by Valeria Boltneva