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View full nutritional breakdown of Butternut Squash, White Bean, and Corn Stew calories by ingredient. In large skillet, heat olive oil. Add onions, red pepper, and sausage; saute until vegetables are nearly translucent, then add mushrooms and squash.

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Ingredients requirements - Crockpot squash and bean stew:

1. Get for Vegetarian base
2. Get 1 each butternut squash - cubed
3. Need 2 cup for dried mixed beans
4. Need 1 each chopped onion
5. Get 1 tsp for cinnamon
6. Prepare 1 tsp ground cloves
7. Prepare 6 cup - water
8. Give 1 can - diced tomatoes - 28 oz.
9. Prepare 2 each of bay leaves
10. Make ready 1 cup chopped carrots
11. Prepare 1 cup for chopped celery
12. Need 1/2 tsp marjoram
13. Make ready 1/2 tsp basil
14. Make ready 1/4 cup - light brown sugar
15. Prepare 3 each for diced apples - cored and peeled
16. You need - carnivore version (optional)
17. Prepare 1/2 shredded cheese (any variety)
18. You need 2 each precooked ham slices - cubed (can also use bacon)

It couldn't have been simpler, or more delicious. What does browning the beef do for the meat/stew? I've seen other recipes call for that, but I always just throw the cubes in the crock pot with everything. Vegan Crockpot Soup and Stew Recipes.

Crockpot squash and bean stew how to cook:

1. Soak beans in water overnight. Change water periodically to rinse and clean beans.
2. Add drained beans and all other ingredients for the vegetarian base to a 5 1/2 quart Crockpot.
3. Stir contents to mix well. Cover and set crockpot to high. Cook for ~8 hours or until beans and squash pass the fork stick test for being done.
4. If non-vegetarian version is desired, add ham and cook for another 1/2 hour.
5. Set crockpot to low heat or warm setting until ready to serve. Garnish with shredded cheese if desired

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