I’ve had a butternut squash sitting in my kitchen for ages now, and I finally got around to using it.
I found this delicious recipe on Pinterest of course, and it didn’t take long for me to whip it up. I followed the recipe mostly but there were a couple of ingredients that I didn’t have so I did some substitutions.
I used evaporated milk instead of coconut milk, omitted green onions as I didn’t have any, used half an onion instead of a full one, and the full bell pepper instead of a half. I didn’t have collard greens so I used a handful of spinach and 2 swiss chard leaves. Haha I guess I made more changes than I thought!
I didn’t try it, but I think a lightly seasoned chicken breast (dried Thyme and Italian Seasoning), baked and added would be a wonderful addition to this stew.
You can find this great recipe on Pinterest, link here: Black Bean Butternut Squash Stew