serves 4
- 2 lb butternut squash
- 1 Tbsp olive oil
- 1/2 lb italian sausage
- 2 cups sliced onions
- 3 cloves sliced garlic
- 1/2 cans diced tomatoes with juice
- 1/8 cup low sodium chicken broth
- 1/2 jalepeno pepper, sliced
- 1/2 tbsp minced fresh oregano or 1/2 tsp dried oregano
- 1/2 tsp paprika
- 1/2 lb green beans, halved
- 3/4 cup frozen corn
- 2 Tbsp fresh minced cilantro
- salt and pepper to taste
- crumbled feta or Cotija
- roasted squash seeds
Peel squash, dice into 1 inch pieces. heat oil in pan over medium heat, cook sausage till browned on all sides (10 minutes), add onions, saute until softened (10 minutes). Add garlic and cook an additional 1 minute. Stir in the squash, tomatoes, broth, jalapeno, oregano, paprika. cover and cook over medium-low heat till squash is tender (20-30 minutes). Add beans and corn, cover and cook an additional 10 minutes. stir in cilantro, season with salt and pepper.
Serve stew garnished with cheese and roasted squash seeds.
Nutrition stuff
| Calories | 503 |
| Total fat | 31 g |
| Sat fat | 9 g |
| Cholesterol | 43 mg |
| Sodium | 647 mg |
| Carbohydrates | 45 g |
| Fiber | 8 g |
| Protein | 18 g |
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