Roasted Butternut Squash Stew
Peel butternut squash with SERRATED PEELER. Scoop out seeds with SCOOP LOOP
1
Dice squash. Add 1/2 tsp CINNAMON PLUS, 1 tbsp olive oil, 1/4 tsp salt, 1/8 tsp cayenne pepper
2
Roast squash in 400 oven for 20 minutes
3
Dice 1 medium onion in MANUAL FOOD PROCESSOR
4
Slice 1 medium zucchini with QUICK SLICE
5
Heat olive oil on medium high heat
6
Sauté onions. Add 2 pressed garlic cloves and 1 tsp CINNAMON PLUS
7
Open cans with SMOOTH-EDGED CAN OPENER
8
Add 28 oz crushed tomatoes, 15 oz chick peas, 1-1/2 cups broth, zucchini & meatballs. Simmer 5 min.
9
Add squash. Simmer 5 minutes
10
Add 2 cups baby spinach. Cook until wilted
11
Serve with rice made in 3QT MICROCOOKER
12
Serve with naan heated in TORTILLA WARMER
13
What you'll need
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Stone Bar Pan
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6 Qt Enamel Cast Iron
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Pampered Chef Scoop Loop
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Serrated Peeler
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Manual Food Processor
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Quick slice
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Garlic Press
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Smooth Edge Can Open
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Cinnamon plus
3 Qt Microcooker
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Pampered Chef Tortilla Warmer
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