Vegetarian

Pinto bean and butternut squash stew is for Dinner.

Pinto bean and butternut squash stew takes 15 minutes to prepare.

Pinto bean and butternut squash stew takes 30 minutes to cook.

Pinto bean and butternut squash stew makes 4 servings.

The ingredients for Pinto bean and butternut squash stew are:

1 15 oz can pinto beans, drained
2 cups cubed butternut squash
1 medium onion finely chopped
2 carrots, finely chopped
6 cloves garlic
cumin, to taste
cinnamon, to taste
2 apples, peeled and chopped
chicken or vegetable broth, 2 cups

Here is how you make Pinto bean and butternut squash stew:

finley chop the onions and carrots. dice the garlic. Heat the olive oil over medium heat in a nonstick pan. Saute onions, carrots and garlic for approx 5 minutes, until they begin to soften. Add the cumin and cinnamon and saute for about 2-3 more minutes. Be careful not to burn the garlic. add the cubed squash and the broth. Bring to boil. Reduce heat to low and simmer for about 15 minutes until squash begins to soften. Add the apples and drained, rinsed beans. (You can substitute other varieties of beans). simmer for another 10 minutes until apples are just starting to soften. Serve over rice/millet/bulgur/grain of your choice.Number of Servings: 4Recipe submitted by SparkPeople user MOM2KATE.

The nutritional information for Pinto bean and butternut squash stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 237.4

• Total Fat: 4.5 g
• Cholesterol: 2.5 mg
• Sodium: 961.9 mg
• Total Carbs: 50.0 g
• Dietary Fiber: 14.7 g
• Protein: 8.7 g