SQUASH STEW WITH AVOCADO SALSA

When the weather was 4 F outside, all I could think of was something hearty and warm and it just sounded like stew fitted perfectly into that category. This is a great hearty and nutritious stew. It’s perfect if you don’t want any meat in your meal. This is packed with great nutrients and couldn’t be more satisfying. It has all the things I love: beans, squash, avocado. All you need is just ONE POT too ! 🙂

SQUASH STEW WITH AVOCADO SALSA (4-6 servings)

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Ingredients

• ▢ 1 tbsp of olive oil
• ▢ 2 cups of 1/2-inch peeled and cubed butternut squash
• ▢ 1 cup diced onion
• ▢ 1 tsp smoked paprika
• ▢ ¼ tsp kosher salt
• ▢ 2 15.5 oz cans of white beans with its liquid

AVOCADO SALSA:

• ▢ 1 cup of 1-inch avocado cubes
• ▢ ½ cup of fresh cilantro leaves
• ▢ 1 medium fresh jalapeno seeded and diced
• ▢ 1 tsp olive oil
• ▢ 1 Tbsp fresh lime juice
• ▢ ¼ cup shredded cheddar cheese
• ▢ ¼ cup Greek yogurt

Instructions

 

• Mix all the ingredients for salsa in the bowl. Take care not to mush the avocado (for presentation). Chilled in the refrigerator while preparing the stew
• Preheat a large pot over medium to high heat. Add in the olive oil and swirl to coat. Add in squash, onion, and smoked paprika. Let the squash brown a little bit. Add in the salt and then the white beans. Bring to a boil and then cover and reduce the eat and let it simmer until the squash is tender but not mushy
• Serve with the salsa on top of the stew or on the side

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