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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 409.4
  • Total Fat: 10.6 g
  • Cholesterol: 1.9 mg
  • Sodium: 2,359.8 mg
  • Total Carbs: 66.2 g
  • Dietary Fiber: 7.6 g
  • Protein: 18.2 g

View full nutritional breakdown of Butternut Squash Stew calories by ingredient
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Butternut Squash Stew

Submitted by: CSR2388

Introduction

Adapted from Food Network Recipe Adapted from Food Network Recipe
Number of Servings: 4

Ingredients

    1 Tlb olive Oil
    1 med onion, chopped
    3 cloves garlic, crushed
    1 small butternut squashed, peeled and cubed
    14 oz can tomatoes w/chiles
    1 cinnamon stick
    1 tsp ground cumin
    1 tsp ground coriander
    1/4 tsp red pepper flakes
    1/2 c raisins
    2 Tlb lemon juice
    1/2 pkg (10oz) frozen spinach
    3 c chicken broth
    1 can chick peas (garbanzo beans), drained and rinsed

Directions

Heat oil in medium saucepan over medium heat. Saute onion until golden and soft, about 10 minutes, stirring often. Add garlic, tomatoes and spices, cook and stir, for 3 minutes. Add chicken broth, squash, chick peas and raisins and simmer, loosely covered, until squash is tender -- about 25 minutes. Add spinach, lemon juice and cook 3 minutes more.
Serve over couscous, sprinkle with sliced, toasted almonds, if desired. (Couscous and almonds not included in calore count).
Make 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user CSR2388.





TAGS:  Fish | Dinner | Fish Dinner |

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