Butternut Squash Stew made with Pacific Natural Foods Broth

It has suddenly gotten cold here in the Northeast – much too cold for my liking at this time of year. But it’s too early to turn the heat on, so the next best thing is to keep the house (or at least the kitchen) warm by pulling out the crock-pot and making stew.

I’ve been on a bit of a veggie kick lately – I will not claim to be anything close to vegan, but we are severely trying to limit our intake of animal based foods. The good news is – I have lots of fresh veggies from the farm, and some terrific broths that the folks at Pacific Foods sent me to try.

I love stews because you can throw the ingredients together and let it sit. And as I’m working at home I can smell my meal all day long.

Butternut Squash Stew

I butternut squash, peeled and cubed
½ pound of kale leaves, chopped into large pieces
½ head garlic – one clove sliced, the rest whole
1 onion, cut in half and sliced
1 tsp Cajun spices
1 tsp pepper
3 cups of Pacific Natural Foods organic vegetable broth
1 can garbanzo beans

Place all ingredients (except the beans) in a crock-pot and cook on low for 7-8 hours. Stir occasionally. Add the garbanzo beans with 1-2 hours left to cook.

What are you making with your early fall veggies?