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Squash Stew


3 T olive oil
1 onion, sliced thinly
2 garlic cloves, crushed
1 butternut squash, peeled seeded, cut in small cubes
1 red pepper, seeded, cut into strips

1 bay leaf
1 30 oz. can crushed tomatoes w/ basil
1 can black-eyed peas, drained & rinsed
1 can whole corn, drained
1 small can sliced or mushroom pieces

1.5 cups vegetable Stock
1 T Worcestershire
2-3 t hot sauce
1 T dark brown sugar
2 T balsamic vinegar
fresh parsley
sour cream


Heat large pot with oil, medium heat.
Add cut squash, onion, garlic, mushrooms, red pepper, & bay leaf. Stir well.
Reduce heat, cover, & sweat the veggies for 5 min or so, stirring occasionally.

Add tomatoes, peas, corn, stirring into mix.

Add stock, Worcestershire Sauce, hot sauce, brown sugar, vinegar, & stir.

Cover & simmer 20-30 min. until squash is tender.
Sprinkle chopped parsley and add a dollop of sour cream for garnish & serve.



Nutritional Information Per Serving

no nutrition information available

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