Roasted Butternut Squash Stew ( my version)
Gather ingredients
1
Cube one small butternut squash, slice one medium zuccini & chop one small onion
2
Toss the squash with olive oil & cinnamon plus, seasoning salt & crushed peppercorn & garlic.
3
Bake squash in over at 400°F until tender, about 20 minutes.
4
In the rockcrock dutch oven cook onion in oil for 3 mintues, add garlic
5
Add 1 1/2 cups chicken broth, 1 can crushed tomatoe, zuccini & 1 can chickpeas. Cook for 5 minutes
6
Add the roasted squash, more cinnamon plus & seasoning salt.
7
I also added sliced meatball, cook for 5 more minutes.
8
Remove from the heat and add 2 cups baby spinach
9
Serve with rice.
10
Top with roasted pecans
11
What you'll need
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2 Qt Rockcrok
2593 Manual Food Processor
Pampered Chef Seasoned Salt
Pampered Chef Crushed Peppercorn & Garlic rub
Pampered Chef Cinnamon Plus
100286 Pampered Chef Scoop And Serve
2 quart nonstick saucepan
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