Crazee Mixed Up Squash Stew (Crock Pot) Recipe

Name: Crazee Mixed Up Squash Stew (Crock Pot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 cups butternut squash, peeled, seeded, cut into 3/4-inch chunks (you may use fresh or frozen-please see below); 1 leek, cleaned, chopped; 1/4 cup celery, sliced; 1/2 cup carrots or 1/2 cup parsnip, finely chopped; 3 large garlic cloves, minced; 1/4 - 2 chipotle pepper, minced, to taste (optional); 1 tablespoon fresh basil leaf, chopped; 1 tablespoon fresh parsley, chopped, and a little extra; fresh parsley, for garnish; 1 teaspoon cumin; 1 (14 ounce) can Rotel tomatoes & chilies (mild); 2 cups vegetable broth (or chicken broth); 1 (15 ounce) can black beans, drained (or great white beans or kidney beans); 1 cup corn kernel (fresh, canned or frozen-I used a whole can); 2 limes, cut in wedges; 1 (10 ounce) bag tortilla chips; 1 cup light sour cream; 1 (8 ounce) package shredded Mexican blend cheese (or cheddar cheese); salt and pepper

Servings: persons

2 tablespoons olive oil
2 cups butternut squash, peeled, seeded, cut into 3/4-inch chunks (you may use fresh or frozen-please see below)
1 leek, cleaned, chopped
1/4 cup celery, sliced
1/2 cup carrots or 1/2 cup parsnip, finely chopped
3 large garlic cloves, minced
1/4 - 2 chipotle pepper, minced, to taste (optional)
1 tablespoon fresh basil leaf, chopped
1 tablespoon fresh parsley, chopped, and a little extra
fresh parsley, for garnish
1 teaspoon cumin
1 (14 ounce) can Rotel tomatoes & chilies (mild)
2 cups vegetable broth (or chicken broth)
1 (15 ounce) can black beans, drained (or great white beans or kidney beans)
1 cup corn kernel (fresh, canned or frozen-I used a whole can)
2 limes, cut in wedges
1 (10 ounce) bag tortilla chips
1 cup light sour cream
1 (8 ounce) package shredded Mexican blend cheese (or cheddar cheese)
salt and pepper

1
If you are using a fresh butternut squash, to make peeling much easier, cook in boiling water 4 minutes. Now it will be easy to cut and peel. The seeds are good toasted too!
2
Heat the olive oil in a large skillet. Add in leeks, celery, carrots and garlic. Cook and stir for about 5-7 minutes on medium high heat, until vegetables start to soften.
3
Place leek mixture in crock pot. Stir in chipotle peppers, if using, basil, parsley, and cumin. Now mix in tomatoes, broth, beans, and corn.
4
Place lid on crock pot.
5
Cook on high for 2-4 hours, until squash is fork tender.
6
To serve, ladle stew into bowls. Squeeze lime juice over each bowl.
7
Top with tortilla chips(I crush with my hand), and a dollop of sour cream. Sprinkle cheese and a little parsley over the top, and dig in! Enjoy!

1343

kcal

Calories

120

Fat

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 20 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 cups butternut squash, peeled, seeded, cut into 3/4-inch chunks (you may use fresh or frozen-please see below), 1 leek, cleaned, chopped, 1/4 cup celery, sliced, and more.

Yes, Crazee Mixed Up Squash Stew (Crock Pot) 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.

Crazee Mixed Up Squash Stew (Crock Pot)

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