Tag Archives: Butternut Squash

Butternut Squash and Beef Stew

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Have I mentioned before how much I love using my slow cooker. It has to be the best invention since sliced bread. Just put all ingredients in a pot and walk away, how much easier can that be. Here’s yet one more awesome slow cooker dish that combines Squash and Beef. It’s super easy and delicious, plus 1 1/4 cups is 5 Weight Watcher points.

NOTE: Do not add water, as the dish cooks liquid will be released from the vegetables so the sauce will not be so thick when it comes time to serve.

Ingredients:
  • 3/4 pound lean stewing beef, trimmed of excess fat
  • 1 small butternut squash
  • 1 large onion, sliced
  • 8 ounces cremini mushrooms, sliced
  • 4 ounces baby carrots left whole
  • 1 14.5-ounce can crushed tomatoes
  • 2 tsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried oregano
Directions:
  1. Brown beef in a nonstick skillet coated with cooking spray and place in the slow cooker. Peel and halve butternut squash and cut into 1-1 1/2 inch pieces.
  2. Place all remaining vegetables in the slow cooker.
  3. Add crushed tomatoes, Worcestershire sauce, thyme and oregano.
  4. Cook on low for 8 hours, serve and enjoy.

Butternut Squash and Chicken Stew

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Here’s another super fast dish. I love butternut squash and I happened to have one sitting on the counter so I looked through a few recipes and modified one to make it a bit healthier. Butternut Squash and Chicken Stew, for 1 and 1/4 cup of stew with a 1/4 cup of rice it’s about 6 weight watcher points. It was a big hit with my hubby and he’s not a huge fan of squash. If your looking for something different i suggest this dish.

Ingredients:
  • 1lb of Chicken Thighs cut in to strips
  • A pinch of Salt
  • 1/4 tsp of Pepper
  • 1 tsp of Olive Oil
  • 1 Onion sliced
  • 2 Garlic Cloves
  • 1 tsp of Ground Cumin
  • 1/2 tsp Cinnamon
  • 14 oz can of Low Sodium Vegetable broth
  • 12 oz of steamed mashed Butternut Squash
  • 1 cup of frozen Corn
Directions:
  1. Season Chicken with a pinch of salt and pepper.
  2. Heat oil in a pot and add the chicken
  3. Cook for about 6 mins, stirring occasionally to make sure the chicken is cooked through.
  4. Add the onion, garlic, cumin, cinnamon and cook for about 1 more minute,
  5. Add broth, squash and corn to the pot and heat through, about another 5 mins.

Butternut Squash Crispy Fries

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I love fries but I haven’t touch them since I changed my eating habits (maybe I steal one from the hubby now and then as a treat). Here’s a great alternative to fries: Sweet Potato Fries 

If you want to make them slightly healthier, here are the changes I made to the recipe. I used half a Butternut Squash. I used less oil like half a table spoon. I baked them at 425 on one side for 20 mins then flipped them to the other side for another 20 mins. I guesstimate these are around 2-3 ww points. Butternut Squash is 0 points for a cup so I account for the oil and starch coding. I also sprinkled a bit of Miss Dash Garlic and Herb seasoning with a few sprinkles of corse sea salt. Don’t mind the picture I ate a few before I took the snap shot, I just couldn’t resist.