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All public Recipes -> Main Dish -> Buttercup Squash, Parsnip And Cranberry Bean Stew

Buttercup Squash, Parsnip And Cranberry Bean Stew

By: Steve B.

Description:
Time:	1 hr 20 min (30 min to prepare, 50 min to cook)
Meal type:	Main Dish
Ethnicity:
Number of Servings:	4
Ingredients:
1 tablespoon canola oil 1 cup sliced celery -- (about 2 med. stalks 2 each garlic cloves -- minced (2 to 3) 1 C hipotle pepper -- minced 4 L arge tomatoes -- cored and diced 0.5 tablespoons paprika 1 tablespoon dried oregano 1 each salt and pepper to taste 2 cups peeled and diced buttercup or butternut squash 2 cups peeled and diced parsnips -- (about 2 large) 12 each pearl onions -- peeled, up to 1 1 cup diced carrots 1 cups water 0.5 cups cooked or canned cranberry beans -- drained 1 cup fresh or frozen corn kernels 8 each broccoli florets
Directions:
In a large saucepan, heat oil; add celery, garlic and chipotle. Saute 3 to 4 minutes. Add tomatoes, paprika, oregano, and salt and pepper; cook about 8 minutes more over medium-low heat, stirring frequently, until mixture resembles thick pulp. Add squash, parsnips, onions, carrots and water; cook, stirring occasionally, until squash and parsnips are tender, about 30 minutes. Stir in beans, corn and broccoli. Cover and cook 5 to 10 minutes more. Serve in a large bowl with brown rice or quinoa on the side, or in a baked pumpkin (see Baked Pumpkin with Vegetable Pilaf). Makes 4 to 6 servings. Per Serving: 347 Cal.; 10g Prot.; 3g Fat; 64g Carb.; 0 Chol.; 900mg Sod.; 18g Fiber.
Notes:
The mildly sweet flavor and firm texture of parsnips...

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