Butternut Squash Stew

By oldbklady

Ingredients

• 1 butternut squash
• 1 can chickpeas
• 2/3 c. couscous
• 1 lg handful of spinach
• 1/2 c. frozen peas
• 1 sm onion
• 2 cloves garlic
• 2 lg stalks celery
• 1 heaping tbs cumin
• 1 tbs cinnamon
• 1/3 c. maple syrup
• 1 tbs oil
• 4 c. of water

Details

Preparation time 15mins
Cooking time 90mins
Adapted from lifeafterbagels.com

Preparation

Step 1

Bake butternut squash by cutting in half and placing face down in a baking dish for 50 minutes at 350 degrees. Saute the onion, garlic, and celery in oil. Chop the spinach into whatever size you desire. Once the onion mixture is cooked through, add water, spinach, couscous and let cook for 5 minutes. Take butternut squash out of oven, scrape out the seeds and start spooning the insides into the stew. Add the maple syrup, cumin, chickpeas and frozen peas. Let cook on low for 20 minutes for flavours to meld together.