Friday, January 6, 2012

Mexican Style Butternut Squash and Chicken Stew

I would consider myself a cook, not a baker. I very rarely follow a recipe exactly {which is why I am not a good baker}. I took this recipe and spiced it up a bit. It turned out delicious. And I did it in a crock-pot which makes it even easier. Here you go:

Mexican Style Butternut Squash and Chicken Stew

Ingredients {missing butternut squash}:

1 can black beans
1 can Rotel  mexican style diced tomatoes with lime and cilantro
1 t. dried oregano
1 cup quinoa
1 T crushed garlic
1T olive oil
2 boneless skinless chicken breasts
1 large butternut squash
1 t. salt
2/3 c. chopped parsley

avocado, limes and 

1. Using large knife, pierce butternut squash and put in microwave for 6 minutes to soften. Remove from microwave, peel and dice into 2 inch cubes. 

2. Add above ingredients {except parsley} to crock pot and fill crock pot with enough water to cover your ingredients. 

3. Cook on high for 4-5 hours or low for 8 hours. 

4. Stir in parsley.

5. Serve with avocado, limes and salsa if desired. 


1 comment:

sfitzg2 said...

This looks delicious!

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