Beef And Butternut Squash Stew W Quinoa With Wilted Spinach Recipes

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BEEF AND BUTTERNUT SQUASH STEW



Beef and Butternut Squash Stew image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 15

3 tablespoon olive oil
1 onion, peeled and chopped
2 cloves garlic, chopped
1 tablespoon minced fresh rosemary
1 tablespoon chopped fresh thyme
2 pounds stew beef, cut into 2-inch cubes
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons all-purpose flour
1 cup Marsala wine
1 pound butternut squash, trimmed and cut into 2-inch cubes
1/4 cup chopped sun-dried tomatoes
3 to 4 cups beef broth
2 tablespoons fresh chopped flat-leaf parsley
Crusty bread, for serving

Steps:

  • In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.

QUINOA WITH ROASTED BUTTERNUT SQUASH



Quinoa with Roasted Butternut Squash image

Provided by Food Network Kitchen

Time 1h

Yield 4-6 Servings

Number Of Ingredients 10

One (2-pound) butternut squash, peeled, seeded, and cut into 3/4-inch chunks (about 3 cups)
5 tablespoons extra-virgin olive oil
2 teaspoons fresh thyme leaves, roughly chopped
Kosher salt and freshly ground black pepper
¼ cup shelled pistachios
1½ cups quinoa
4 cups vegetable broth or water
¼ cup dried cranberries
1 tablespoon white wine vinegar
3 ounces baby spinach

Steps:

  • Position an oven rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with foil and set aside.
  • Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the prepared baking sheet and spread squash out into a single layer. Roast until a paring knife slides into the squash with no resistance, about 30 minutes, stirring about halfway through the cooking time. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
  • Meanwhile, rinse the quinoa in cold water in a fine-mesh strainer. Bring the broth or water to a boil and stir in the quinoa. Simmer, uncovered, until a small white spiral becomes visible in each grain, about 9 minutes. Drain the quinoa and transfer it to a medium bowl. Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.
  • Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature.

BEEF STEW WITH BUTTERNUT SQUASH



Beef Stew With Butternut Squash image

Make and share this Beef Stew With Butternut Squash recipe from Food.com.

Provided by Ck2plz

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 lb stewing beef, cut into cubes
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon peeled and minced fresh ginger
1 lb butternut squash, peeled and cut into cubes (about 2 1/2 cups)
1 (14 1/2 ounce) can no-salt-added diced tomatoes
1 (8 ounce) can no-salt-added tomato sauce
1 1/2 cups low sodium beef broth
1 1/2 teaspoons ground cumin
1 teaspoon cinnamon
1/2 teaspoon red pepper flakes
3 cups cooked whole wheat couscous
1/4 cup sliced almonds, toasted in a dry skillet over medium-high heat until golden brown, 2 minutes
4 teaspoons minced fresh parsley

Steps:

  • Heat oil in a 4-qt saucepan over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Transfer meat to a plate, leaving juices in saucepan.
  • Add onion; cook, stirring, until translucent, about 6 minutes.
  • Add garlic and ginger; cook, stirring, 1 minute more.
  • Return beef to pot; stir in squash, tomatoes, sauce, broth, cumin, cinnamon and pepper flakes. Bring to a boil; reduce heat to low. Cover; simmer until beef is tender, 30 to 35 minutes.
  • Divide couscous and stew among 4 bowls. Sprinkle with almonds and parsley.

Nutrition Facts : Calories 354.6, Fat 15.3, SaturatedFat 3.5, Cholesterol 72.6, Sodium 116.1, Carbohydrate 29.1, Fiber 6.1, Sugar 9.8, Protein 29.3

BUTTERNUT SQUASH BEEF STEW



Butternut Squash Beef Stew image

Browned cubes of beef, crispy chopped bacon and tender chunks of butternut squash give this hearty and easy-to-make stew its meaty, creamy appeal.

Provided by My Food and Family

Categories     Home

Time 2h

Yield 6 servings, 1-2/3 cups each

Number Of Ingredients 8

6 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1/4 cup KRAFT Zesty Italian Dressing
1-1/2 lb. beef stew meat, cut into 1-inch cubes
2 Tbsp. flour
1 can (14-1/2 oz.) reduced-sodium fat-free reduced-sodium beef broth
1 can (14-1/2 oz.) diced tomatoes, undrained
1 butternut squash (1 lb.), peeled, seeded and cut into 1/2-inch cubes
2 cups small broccoli florets

Steps:

  • Cook and stir bacon in large saucepan on medium heat until crisp. Remove from pan with slotted spoon; drain on paper towels.
  • Heat dressing in same pan. Sprinkle meat with flour; add to pan. Cook until evenly browned, stirring occasionally. Add broth and tomatoes; bring to boil, stirring occasionally. Cover; simmer on low heat 1 hour. Add squash; cook 20 min. Add broccoli; cook 10 min. or until meat and squash are tender.
  • Stir in bacon just before serving.

Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g

MOROCCAN SQUASH, CHICKPEA, AND SPINACH STEW



Moroccan Squash, Chickpea, and Spinach Stew image

A hearty Moroccan-inspired veggie stew with squash. Serve with couscous.

Provided by ButtercupBento

Categories     Soups, Stews and Chili Recipes     Stews

Time 50m

Yield 4

Number Of Ingredients 17

1 tablespoon vegetable oil
1 medium onion, chopped
1 (3/4 inch thick) slice fresh ginger, peeled and grated
2 teaspoons ground sweet paprika
2 teaspoons ground cinnamon
1 teaspoon ground turmeric
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes
1 (1 1/2) pound butternut squash - peeled, seeded, and cut into 1/2-inch cubes
1 (15 ounce) can chickpeas, drained and rinsed
1 (14.5 ounce) can chopped tomatoes
2 cups vegetable stock
¾ cup sultana raisins
3 teaspoons honey
1 (8 ounce) package fresh spinach
½ cup flaked almonds
1 tablespoon chopped fresh cilantro

Steps:

  • Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add ginger, paprika, cinnamon, turmeric, pepper, and red pepper flakes. Cook, stirring well to ensure the spices don't stick and burn, for 2 minutes.
  • Add butternut squash, chickpeas, tomatoes, vegetable stock, raisins, and honey. Simmer until squash starts to break down, about 20 minutes.
  • While the soup is cooking, preheat the oven to 350 degrees F (175 degrees C). Spread flaked almonds onto a baking sheet.
  • Toast nuts in the preheated oven, shaking the pan frequently, until they start to turn golden brown and become fragrant, 3 to 5 minutes.
  • Stir spinach and cilantro into the soup; cook until spinach is wilted, about 2 minutes. Ladle into bowls and garnish with toasted almonds.

Nutrition Facts : Calories 338.6 calories, Carbohydrate 54.9 g, Fat 12.1 g, Fiber 10.8 g, Protein 10.1 g, SaturatedFat 1.2 g, Sodium 553.7 mg, Sugar 27.4 g

WILTED SPINACH SALAD WITH BUTTERNUT SQUASH



Wilted Spinach Salad with Butternut Squash image

Make quick work of peeling butternut squash. First, prick it with a fork and give it 45 seconds in the microwave. Then, trim an inch from the base of the squash, making it stand up straight and tall while you run the peeler from top to bottom. -Margee Berry, White Salmon, Washington

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 13

1 cup cubed peeled butternut squash
1/2 teaspoon chili powder
1/2 teaspoon salt, divided
4 teaspoons olive oil, divided
1/3 cup balsamic vinegar
2 tablespoons dry red wine or chicken broth
2 tablespoons whole-berry cranberry sauce
5 cups fresh baby spinach
4 slices red onion
1/2 cup dried cranberries
1/3 cup slivered almonds, toasted
1/3 cup crumbled goat cheese
Coarsely ground pepper, optional

Steps:

  • In a small skillet, saute the squash, chili powder and 1/4 teaspoon salt in 2 teaspoons oil until tender, 11-13 minutes. Set aside; keep warm., In a small saucepan, bring vinegar to a boil. Reduce heat; simmer for 4-6 minutes or until reduced to 1/4 cup. Stir in the wine, cranberry sauce, remaining oil and remaining salt. Bring to a boil; cook 1 minute longer. , Place spinach on a serving platter; top with onion, cranberries and squash mixture. Drizzle with warm dressing. Sprinkle with almonds, goat cheese and, if desired, pepper. Serve immediately.

Nutrition Facts : Calories 228 calories, Fat 12g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 382mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges

BUTTERNUT BEEF STEW



Butternut Beef Stew image

I tweaked this recipe I found in a magazine to suit my taste for sweet and spicy. I found that pureeing the tomatoes added a thicker consistency without using flour.-Erin Lembke, Monroe, Washington

Provided by Taste of Home

Categories     Dinner

Time 7h30m

Yield 4 servings.

Number Of Ingredients 13

1-1/4 pounds beef stew meat, cut into 1-inch cubes
1 tablespoon canola oil
1-1/2 cups cubed peeled butternut squash
1 cup chopped cabbage
1/2 cup coarsely chopped sweet red pepper
1 celery rib with leaves, chopped
1 can (10 ounces) diced tomatoes and green chiles
1/4 cup packed brown sugar
1 can (14-1/2 ounces) beef broth
1 tablespoon adobo sauce
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, brown meat in oil on all sides; drain. Transfer to a 3-qt. slow cooker. Stir in the squash, cabbage, red pepper and celery. , In a blender, combine tomatoes and brown sugar. Cover and process until blended. Pour over vegetables. Combine the broth, adobo sauce, oregano, salt and pepper; add to slow cooker. , Cover and cook on low 7-8 hours, until meat and vegetables are tender.

Nutrition Facts : Calories 377 calories, Fat 15g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 1047mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 4g fiber), Protein 30g protein.

AROMATIC BEEF STEW WITH BUTTERNUT SQUASH



Aromatic Beef Stew With Butternut Squash image

Make and share this Aromatic Beef Stew With Butternut Squash recipe from Food.com.

Provided by shelshel0110

Categories     Meat

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 lb boneless beef cube
1 large onion, chopped
2 garlic cloves, mined
1 tablespoon fresh ginger, minced
1 lb butternut squash, peeled & cut into bite-sized cubes
1 (14 1/2 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 1/2 cups beef broth
1 1/2 teaspoons ground cumin
1 teaspoon cinnamon
1/2 teaspoon red pepper flakes
3 cups couscous, cooked
1/4 cup sliced almonds
4 teaspoons fresh parsley, minced

Steps:

  • Heat oil in a large saucepan over med-high heat.Add beef and cook until brown on all sides. Transfer meat to plate, leaving juices in saucepan.
  • Add onion. Cook, stirring, until translucent. Add garlic & ginger Cook 1 more minute.
  • Return beef to pot. Stir in squash, tomatoes, tomato sauce, broth, cumin, cinnamon, and pepper flakes.
  • Bring to a boil. reduce heat to low. Cover and simmer until beef is tender (30-60 min).
  • Divide cous cous and stew among 4 bowls. Top with almonds and parsley.
  • Enjoy!

Nutrition Facts : Calories 1461.8, Fat 92, SaturatedFat 35, Cholesterol 112.7, Sodium 690.8, Carbohydrate 127.5, Fiber 12.8, Sugar 9.6, Protein 31.7

STOVETOP BUTTERNUT SQUASH AND CHICKEN STEW WITH QUINOA



Stovetop Butternut Squash and Chicken Stew with Quinoa image

This all-in-one-pan fall stew is made with chicken, sausage, butternut squash and apples. Serve with warm biscuits or bread.

Provided by Kalypso

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h5m

Yield 6

Number Of Ingredients 19

½ teaspoon salt
1 teaspoon freshly ground black pepper
1 pound chicken tenderloins
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 clove garlic, minced
1 onion, diced
½ cup diced red bell pepper
2 links precooked apple chicken sausage, sliced into rounds
3 cups chicken stock, divided
1 tablespoon minced fresh tarragon
½ teaspoon rubbed sage
½ teaspoon garam masala
2 cups butternut squash - peeled, seeded, and cubed
1 cup diced carrots
2 celery ribs, chopped
1 apple - peeled, cored and diced
1 cup quinoa, rinsed and drained
1 tablespoon butter

Steps:

  • Season chicken tenderloins with salt and black pepper; pat into flour in a shallow bowl until lightly coated. Heat olive oil in a skillet over medium-high heat. Cook tenderloins, until browned, turning once, about 5 minutes per side. Remove from pan and set aside.
  • Reduce heat to medium-low; add garlic, onion, red bell pepper, and apple chicken sausage. Cook and stir until garlic and onion are fragrant and sausage is slightly browned, about 2 minutes. Pour in 1/2 cup chicken stock to deglaze the pan, scraping up browned bits. Add tarragon, sage, and garam masala; simmer for 2 more minutes.
  • Slice the chicken tenderloins into 1-inch pieces. Add chicken, remaining chicken stock, butternut squash, carrots, celery, and apple to pan; cover and bring to a boil. When stock is boiling, push ingredients to the edge of the skillet and add quinoa to the center of the pan. Cover and simmer over low heat until vegetables are soft and quinoa is cooked, about 20 minutes.
  • Mix in butter; stir the stew until slightly thickened, 3 to 5 minutes. Adjust seasoning to taste.

Nutrition Facts : Calories 353.2 calories, Carbohydrate 36.5 g, Cholesterol 83.2 mg, Fat 11.9 g, Fiber 5.8 g, Protein 25.6 g, SaturatedFat 3.3 g, Sodium 746.9 mg, Sugar 7 g

QUINOA STEW WITH SQUASH, PRUNES & POMEGRANATE



Quinoa stew with squash, prunes & pomegranate image

Get a dose of iron and protein from this healthy, squash casserole that's full of texture and flavour

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 12

1 small butternut squash , deseeded and cubed
2 tbsp olive oil
1 large onion , thinly sliced
1 garlic clove , chopped
1 tbsp finely chopped ginger
1 tsp ras-el-hanout or Middle Eastern spice mix
200g quinoa
5 prunes , roughly chopped
juice 1 lemon
600ml vegetable stock
seeds from 1 pomegranate
small handful mint leaves

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the squash on a baking tray and toss with 1 tbsp of the oil. Season well and roast for 30-35 mins or until soft.
  • Meanwhile, heat the remaining oil in a big saucepan. Add the onion, garlic and ginger, season and cook for 10 mins. Add the spice and quinoa, and cook for another couple of mins. Add the prunes, lemon juice and stock, bring to the boil, then cover and simmer for 25 mins.
  • When everything is tender, stir the squash through the stew. Spoon into bowls and scatter with pomegranate seeds and mint to serve.

Nutrition Facts : Calories 318 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium

EASY BEEF STEW WITH BUTTERNUT SQUASH



Easy Beef Stew with Butternut Squash image

Butternut squash and carrots lend sweetness to this savory fall stew. And that hint of zest in the broth? That's BBQ sauce.

Provided by My Food and Family

Categories     Home

Time 2h30m

Yield 7 servings, 1 cup each

Number Of Ingredients 12

3 Tbsp. oil, divided
1-1/2 lb. beef stew meat, trimmed, cut into 1-1/2 inch pieces
1 onion, chopped
2 cloves garlic, minced
2 Tbsp. flour
1 can (14-1/2 oz.) fat-free reduced-sodium beef broth
3 carrots, sliced
1/2 cup BULL'S-EYE Original Barbecue Sauce
1 tsp. dried thyme leaves
1 bay leaf
6 small red potatoes (1 lb.), cut in half
1 small butternut squash, peeled, cut into 1-1/2-inch pieces

Steps:

  • Heat oven to 350ºF.
  • Heat 2 Tbsp. oil in large skillet over medium-high heat. Add meat; cook 5 min. or until evenly browned, stirring occasionally. Remove meat from skillet; set aside.
  • Add remaining oil, onions and garlic to skillet; cook 5 min. or until onions are crisp-tender. Add flour; cook and stir 1 min. Add beef broth; cook 5 min. or until thickened, stirring frequently to scrape browned bits from bottom of skillet. Add carrots, barbecue sauce, thyme and bay leaf; stir. Bring to boil. Remove from heat. Stir in meat. Spoon into 3-qt. casserole sprayed with cooking spray.
  • Bake 1-1/4 hours. Add potatoes and squash; cover. Bake additional 45 min. or until meat is tender. Remove and discard bay leaf.

Nutrition Facts : Calories 290, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 18 g

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From cookincanuck.com


BEEF AND BUTTERNUT SQUASH STEW - ALL INFORMATION ABOUT HEALTHY …
Beef and Butternut Squash Stew recipe - Gluten Free, paleo ... tip www.noshtastic.com. Add the beef stock, herbs, salt and pepper. Cook it on the stove top on a low simmer for one to two hours with a lid on the pot, do not boil and check after one hour for doneness. Finally add the butternut squash and cook for a further 30 minutes or until ...
From therecipes.info


BEEF AND BUTTERNUT SQUASH STEW - LIVING LOU
2019-01-06 Instructions. Preheat oven to 250F. Season beef with 1 tsp of salt and dust with 1 tbsp of flour. Heat a large Dutch oven over medium-high heat. Add 2 tbsp of olive oil to pan, in batches, sear beef until browned on all sides, about 4 minutes flipping occasionally.
From livinglou.com


BEEF STEW WITH PUMPKIN (OR BUTTERNUT/ACORN SQUASH) - QUINOA …
Kale & Quinoa Stir-fry | Healthy Lunch Ideas. October 21, 2021
From quinoarecipe.com


BEEF AND BUTTERNUT SQUASH STEW (INSTANT POT)
2016-12-07 Pour wine and beef broth, and the remaining 2 Tbsp of the olive oil. Plug the instant pot. Close the lid, and turn the valve to sealing. Press Meat/Stew button and cook on Normal/High Pressure for 30 minutes. When it’s ready, press Keep Warm/Cancel button and turn the steam release to venting (aka quick release).
From deliciousmeetshealthy.com


BEEF AND BUTTERNUT SQUASH STEW - HUNGRY PINNER
2018-10-30 This beef and butternut squash stew is very easy and just screams Fall. The meat and squash cook to tender perfection in a broth that’s seasoned oh so well (be sure you serve with crusty bread so you don’t miss a drop!). Best of all, you can cook it on the stovetop or in the slow cooker. Either way, it’s surprisingly easy to make. My ...
From hungrypinner.com


CHICKEN AND BUTTERNUT SQUASH QUINOA STEW - MEL'S KITCHEN CAFE
2020-05-17 Add the tomatoes, butternut squash, and quinoa. Simmer for 15 minutes until the squash is tender and quinoa is cooked. If desired, scoop out some of the squash, mash it and return it to the pot. Shred the cooked chicken and return to the pot. Add the salt and pepper, adding more salt to taste, if needed. Stir in the spinach.
From melskitchencafe.com


QUINOA, SPINACH AND BUTTER BEAN STEW - MADELEINE SHAW
Poor the onion mix into the quinoa and stir. Wash the butter beans in a sieve and add into the quinoa with the spinach and a few tbsp of water. Cook for 10 minutes adding more water if needed so not to burn the bottom. Zest the lemon, finely chop the mint and throw these both plus the chilli flakes over the top and stir, then take it off the ...
From madeleineshaw.com


10 BEST BUTTERNUT SQUASH STEW VEGETARIAN RECIPES - YUMMLY
Vegan Butternut Squash Stew with Tomatoes, Quinoa and White Beans {GF} Avocado Pesto vegetable broth, smoked paprika, diced tomatoes, quinoa, white beans and 7 more Smokey Black Bean And Butternut Squash Stew Food52
From yummly.com


BUTTERNUT SQUASH AND BEEF STEW - PALEO LEAP
Brown the beef cubes in the skillet for about 1 minute per side. Transfer the meat to a slow cooker. Add all the remaining ingredients, except for the spinach and the mushrooms, to the slow cooker. Give everything a good stir, set the slow cooker to low and cook for 6 hours. Add in the mushrooms 30 minutes before the stew is done.
From paleoleap.com


WINTER SQUASH BEEF STEW - RACHEL SCHULTZ
2014-12-23 Instructions. Preheat oven to 400 degrees. Drizzle butternut squash and acorn squash with olive oil. Season with salt & pepper. Arrange in an even layer on a baking sheet. Roast for 30 minutes. Toss chuck roast in flour and season with salt & pepper. Brown in a stock pot over medium heat with butter.
From rachelschultz.com


BEEF & BUTTERNUT SQUASH STEW RECIPE - $5 DINNERS
2014-10-21 Instructions. Add the olive oil to the Dutch oven and brown all sides of the stew beef. Once browned, add 6 cups of water or beef broth. (Add 1-2 more cups if you wish for it to simmer longer.) Addthe prepared butternut squash, onion, mushrooms, diced tomatoes, carrots and the seasonings. Season with salt and pepper to taste.
From 5dollardinners.com


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