Spring Squash Stew


This is a great spring/summer stew served warm.


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


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.


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


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