Roasted Butternut Squash Stew
Preheat oven to 400 degrees. Peel and cut the squash into cubes.
1
Combine the squash, olive oil, Cinnamon Plus and salt in a bowl
2
Place the squash on the medium sheet pan and bake until tender (about 20 minutes).
3
Use the Quick Slice to slice the zucchini into half moons.
4
Chop the onion with the Manual Food Processor
5
Using the Rockcrok Dutch Oven, heat olive oil, add onion, salt and cook until softened. Use the garlic press to add garlic. Add 1 tsp cinnamon plus
6
Add 1 can (28oz) crushed tomatoes to Rockcrock Dutch Oven
7
Now, add 1 can of drained and rinsed chickpeas
8
Stir in the zucchini
9
Bring to a boil, then reduce the heat and simmer for 5 minutes
10
Gently stir in the cooked squash.
11
Simmer for 5 minutes. Remove from heat.
12
Add 2 cups spinach and stir until wilted.
13
Use the Herb Mill to sprinkle cilantro on the stew.
14
Your stew is ready!
15
Serve over quinoa, rice, couscous or toasted naan bread. Enjoy!
16
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