Monday, December 3, 2007

Slow Cooker Squash Stew

From the Kitchen of: Kristen Harris

1 lb butternut squash
4 medium red potatoes, unpeeled
2 cups frozen shelled edamame (soybeans), thawed (find at health food store)
2 cups low-salt vegetable broth (with no MSG)
1 – 14.5 oz can stewed tomatoes, undrained
1 cup carrot juice
4 medium garlic cloves, chopped
2 tsp McCormick salt free lemon-dill seasoning
½ tsp salt
¼ tsp pepper

Peel squash and carefully cut in half lengthwise (it is hard and slippery). Remove seeds and cut into ¾ inch cubes. Cut potatoes into ¾ inch cubes and combine all ingredients in slow cooker. Cook on high 4-5 hours or low for 8-10 hours or until tender. I doubled this recipe and it was so good!

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