Buttercup Squash, Parsnip And Cranberry Bean Stew Recipe

• 1 Tbsp. canola oil
• 1 c. sliced celery
• 2 x cloves garlic to 3, chopped
• 1 x chipotle pepper chopped
• 4 lrg tomatoes cored and diced
• 1 1/2 Tbsp. paprika
• 1 Tbsp. dry oregano Salt and pepper to taste
• 2 c. buttercup or possibly butternut squash peeled and diced
• 2 c. parsnips peeled and diced
• 12 x pearl onions peeled to-16
• 1 c. diced carrots
• 2 1/2 c. water
• 1 1/2 c. cooked cranberry beans liquid removed
• 1 c. fresh or possibly frzn corn kernels
• 8 x broccoli florets

1. In a large saucepan, heat oil over medium heat.
2. Add in celery, garlic and chipotle and cook 3 to 4 min.
3. Add in tomatoes, paprika, oregano and salt and pepper; cook over medium-low heat, stirring frequently, till mix resembles thick pulp, about 8 min.
4. Add in squash, parsnips, onions, carrots and water; cook, stirring occasionally, till squash and parsnips are tender, about 30 min.
5. Stir in beans, corn and broccoli.
6. Cover and cook 5 - 10 min more.
7. Serve in a large bowl with brown rice or possibly quinoa on the side, or possibly in a baked pumpkin.
8. NOTES : The mildly sweet flavor and hard texture of parsnips pair well with the delicately flavored buttercup squash; chipotle pepper adds a smoky, peppery nuance.

canola oil, celery, garlic, pepper, tomatoes, paprika, salt, butternut, pearl onions, carrots, water, corn kernels, broccoli florets

Taken from cookeatshare.com/recipes/buttercup-squash-parsnip-and-cranberry-bean-stew-95632 (may not work)