Spring Squash Stew

stew

This is a great spring/summer stew served warm.

Recipe:

2 Tbs. butter

1 onion, diced

½ lb ground beef or lamb

2 tsp. salt

¼ tsp. cinnamon (if using lamb)

3 Cups water or bone broth

4 medium squash, cut off ends, discard, and cut squash into ¼ inch rounds

½ Cup garbanzo beans, soaked and fully cooked

Instructions:

Sauté onions in butter until golden then add ground meat and fully cook. Next add salt and cinnamon (if using lamb), water or broth; bring to a boil, then reduce to medium. Add squash and garbanzo beans, and cook until the squash is tender (about 15-20 minutes).

Serve over rice or quinoa.

OPTIONAL:

To each personal serving dish add a dash of cayenne and a sprinkle of cumin.

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