Butternut Squash Stew
http://cinziamazzamakeup.com/?x=miglior-sito-per-acquistare-viagra-generico-50-mg-a-Parma ©2016 Drew Emborsky, aka The Crochet Dude®
http://maientertainmentlaw.com/?search=cialis-samples 1 small onion chopped
6 cloves garlic, minced
1 small fennel bulb, sliced thin
2 cups butternut squash, peeled cut into small cubes
8 oz brussels sprouts, trimmed and cut in half
4 cups chicken broth (or veggie broth)
2 tbsp fresh chopped sage
1 tbsp fresh chopped rosemary
1 apple, cored and chopped
6 dried apricots, chopped fine
1 can black beans
1 tbsp balsamic vinegar
pepper to taste
source url Heat small amount of olive oil in large pot, sauté onion and garlic until tender.
http://thefoolishobsession.com/wp-json/oembed/1.0/embed?url=http://thefoolishobsession.com/how-airtasker-saved-my-sanity/ Add squash, brussels sprouts, fennel, chicken (or veggie) broth, sage, and rosemary – bring to the boil, reduce heat and simmer for about 10 minutes or until the vegetables are tender.
Add apricots and apples.
Cover and simmer 5 minutes more, then add the beans and vinegar. Season with pepper. With potato masher, slightly mash squash before serving.
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