Today I make a delicious butternut squash autumn stew. I feel like this is great for the fall/winter and offers that extra comfort that we enjoy during the holidays. I followed the recipe and then added more cayenne, cumin, garlic powder, soy sauce and tomato paste to enhance the flavors. In other words, feel free to adjust the ingredients.

In this video, you will see me use a couple of gadgets for dicing the red pepper and onion. I also like using a garlic press. I also used an immersion blender to thicken the stew.

*I tried finding easier ways to peel and cube the squash. So I provide those tips as well.

I hope you enjoy this video. If you do make this stew let me know.
What other ingredients do you enjoy in a stew?

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Recipe by Jennifer Raymond, MS, RD
INGREDIENTS:
Serves 4
*1 1/2 cups water, divided
*1 TBSP soy sauce, low sodium
*1 onion, chopped
*1 red bell pepper, seeded and diced
*4 garlic cloves, minced
*1 butternut squash, about 1 pound (4 cups of cubes)
*1- 15 oz can crushed tomatoes
*1- 15 oz can kidney beans, undrained
*1- 15 oz can corn, undrained or 2 cups frozen corn
*1 1/2 tsp dried oregano
*1 tsp chili powder
*1/2 tsp ground cumin
*1/4 tsp black pepper

Cover and simmer until squash is tender when pierced with fork, about 20 minutes.
Add kidney beans and corn and their liquids and cook 5 minutes longer.
You can serve in a pumpkin that has been hollowed out and baked until just tender. 400 degrees for 15 minutes.

More Thanksgiving recipes can be found here:
https://bit.ly/veganthanksrecipes

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