Buttercup Squash, Parsnip And Cranberry Bean Stew Recipe Recipe

Name: Buttercup Squash, Parsnip And Cranberry Bean Stew Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. canola oil; 1 c. sliced celery; 2 x cloves garlic to 3, chopped; 1 x chipotle pepper chopped; 4 lrg tomatoes cored and diced; 1 1/2 Tbsp. paprika; 1 Tbsp. dry oregano Salt and pepper to taste; 2 c. buttercup or possibly butternut squash peeled and diced; 2 c. parsnips peeled and diced; 12 x pearl onions peeled to-16; 1 c. diced carrots; 2 1/2 c. water; 1 1/2 c. cooked cranberry beans liquid removed; 1 c. fresh or possibly frzn corn kernels; 8 x broccoli florets

Servings: persons

1 Tbsp. canola oil
1 c. sliced celery
2 x cloves garlic to 3, chopped
1 x chipotle pepper chopped
4 lrg tomatoes cored and diced
1 1/2 Tbsp. paprika
1 Tbsp. dry oregano Salt and pepper to taste
2 c. buttercup or possibly butternut squash peeled and diced
2 c. parsnips peeled and diced
12 x pearl onions peeled to-16
1 c. diced carrots
2 1/2 c. water
1 1/2 c. cooked cranberry beans liquid removed
1 c. fresh or possibly frzn corn kernels
8 x broccoli florets

1
In a large saucepan, heat oil over medium heat.
2
Add in celery, garlic and chipotle and cook 3 to 4 min.
3
Add in tomatoes, paprika, oregano and salt and pepper; cook over medium-low heat, stirring frequently, till mix resembles thick pulp, about 8 min.
4
Add in squash, parsnips, onions, carrots and water; cook, stirring occasionally, till squash and parsnips are tender, about 30 min.
5
Stir in beans, corn and broccoli.
6
Cover and cook 5 - 10 min more.
7
Serve in a large bowl with brown rice or possibly quinoa on the side, or possibly in a baked pumpkin.
8
NOTES : The mildly sweet flavor and hard texture of parsnips pair well with the delicately flavored buttercup squash; chipotle pepper adds a smoky, peppery nuance.

1408

kcal

Calories

103

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Tbsp. canola oil, 1 c. sliced celery, 2 x cloves garlic to 3, chopped, 1 x chipotle pepper chopped, and more.

Yes, Buttercup Squash, Parsnip And Cranberry Bean Stew Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buttercup Squash, Parsnip And Cranberry Bean Stew Recipe

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