Sunday, March 23, 2014

6-Ingredient Butternut Squash Lasagna Stew

I can't stop buying butternut squash cubes from Costco. I don't want the season to run out, so I am trying to take advantage of them while I can and make a million different recipes with them. This recipe was adapted from Paleo Slow Cooking, but was adjusted to make it fewer ingredients and less work!

You could omit one of the veggies to make this 5-ingredient, if you so choose. But I had all of these things on hand, so I figured it was close enough to 5-ingredient standards that I'll let it pass. Hopefully y'all agree!

This recipe does have some stove top cooking prior to the slow cooker, so you can either make it on the weekend when you have a little more time, or cook the stove-top portion the night before and put it in the fridge, and slow cook it the next day.

1) 2 pounds of ground beef (could substitute pork, sausage, or a combo if you'd like)
2) 2 pounds of cubed butternut squash (or 1 large butternut squash, peeled and cubed)
3) 3 cans (14oz each) of diced tomatoes
4) 1 pound of carrots, finely diced (about 4 large ones)
5) 2 green peppers, finely diced
6) 1 onion, finely diced

**Servings: 6-8

1) Gather all your ingredients, and dice up your veggies while you heat up a large skillet over medium heat.
2) Add your veggies to your hot skillet, except the squash, and saute for 30 minutes until tender.
3) In the mean time, in a separate skillet, brown your ground beef. Drain the liquid/oil if you'd like when done.
4) Add your squash to your slow cooker, and your veggies once tender. Then add your ground beef. Stir to combine.
5) Let cook on low for 4-6 hours. If you like your squash less tender, only cook the 4 hours. You could also cook for 8 hours if you'll be out of the house all day---it'll still taste delicious!

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