HomeThank you all for your sweet words on my race. I was on cloud nine all day! The rest of the weekend was pretty sweet as well. It included dinner & football with friends, lunch with my parents and a couple walks with Josh & Frank.
Sunday night, Josh’s friend Jeremy came over for the Eagles game. My original plan was to make Josh and I chili (beef for him, veggie for him). Unfortunately, Jeremy is not a beans fan (yikes!). So, on the fly, I came up with this butternut squash stew. This can be made with or without meat (I used ground beef for theirs but you could sub in beans or fake meat crumbles).
Ingredients (I didn’t measure most of the ingredients, so this is rough):
- Olive oil
- 1/2 a butternut squash, chopped into 1” pieces
- 1 small onion
- 1-2 cloves garlic
- 1/2 lb ground beef
- 15 oz can tomato sauce
- 2/3 cup frozen corn
- 2/3 cup frozen peas
- 2 tablespoons sauce from chilies in adobo sauce
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1/4 teaspoon ground red pepper
- toppings (tortilla chips, diced jalapenos, cheese, etc)
Directions:
- Heat 1 tablespoon olive oil in a large pot. Add butternut squash, onion & garlic and cook over medium heat for ~10 minutes
- Remove veggies from pot, set aside
- Add 1 tablespoon olive oil into pot. Add ground beef and brown up
- Add cooked vegetables, tomato sauce, frozen peas & corn, adobo sauce and spices into pot. Turn heat to low and cook for ~30 minutes
- Serve with toppings
For dessert, I made the boys some sundaes using my oatmeal chocolate, chocolate chip bars as the base. I heated them up in the microwave and topped them with vanilla ice cream, whipped cream & Trader Joe’s organic midnight moo syrup (amazingness- thank you to whoever suggested this to me in my giveaway post!!).
Do you like to follow recipes or just kind of cook on the fly? I like a little of both but I have trouble following a recipe 100%. Enjoy your week!
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