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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 296.7
  • Total Fat: 9.0 g
  • Cholesterol: 28.8 mg
  • Sodium: 915.5 mg
  • Total Carbs: 40.2 g
  • Dietary Fiber: 7.7 g
  • Protein: 18.6 g

View full nutritional breakdown of Butternut Squash, White Bean, and Corn Stew calories by ingredient
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Butternut Squash, White Bean, and Corn Stew

Submitted by: NLH1958

Introduction

This recipe is a good one for a cold, rainy day. It works equally well on the stove or in a crockpot. This recipe is a good one for a cold, rainy day. It works equally well on the stove or in a crockpot.
Number of Servings: 8

Ingredients

    1-2 medium onions, chopped
    1 red pepper, seeded & chopped
    7 oz. turkey kielbasa (1 link or 1/2 package), sliced
    3 tbsp. olive oil
    1 c. sliced fresh mushrooms
    2-lb. butternut squash, peeled and cubed
    2 cans cannellini beans, drained and rinsed
    1 can whole kernel yellow corn, drained
    1 can diced tomatoes with sweet onions
    1 lg. can chicken breast in water
    3-4 cloves of garlic, chopped
    2 c. low sodium chicken broth
    2 tsp. dried basil
    2 bay leaves
    1/2 tsp. garam masala
    Pepper to taste
    1-2 tbsp dark molasses (optional)

Directions

In large skillet, heat olive oil. Add onions, red pepper, and sausage; saute until vegetables are nearly translucent, then add mushrooms and squash. Continue cooking until all vegetables, except squash, are tender. Add skillet mixture, beans, corn, tomatoes (undrained), chicken breast (undrained), broth, and spices in large stock pot or Dutch oven. Bring to a boil, reduce heat, and simmer, covered 1-2 hours until vegetables are done. May also be cooked in crockpot (DO saute sausage and vegetables as above for better flavor) on low for 6 hours or high for 3-4 hours.

Number of Servings: 8

Recipe submitted by SparkPeople user NLH1958.






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