Pumpkin-and-Butternut-Stew
2 lbs of cubed stew meat
4 cups cubed butternut squash
1 medium onion, chopped
1 tbsp sage
1 tsp thyme
1 bay leaf
1 tsp allspice
1/2 s tsp nutmeg
1 c. pureed pumpkin
salt to taste
1 tbsp of butter
3 1/2 cups beef stock

Place all ingredients, except beef stock, into a gallon zip lock bag. Freeze flat. On cooking day, place into slow cooker adding beef stock and cook on low 6 hours or until done.



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6 Responses to Pumpkin & Butternut Stew

  1. K Phillips says:

    Do you have to cook the butternut squash first? Or is it just raw cut up butternut squash?

  2. Jennifer N says:

    I don’t normally comment, but no one has mentioned how amazing this is. I made this stew tonight, and my picky 5 kids LOVED it, 3 of them asked for seconds. Really Good, thanks

  3. Katie says:

    Looks delish! Wondering if this needs to defrost before going into the crockpot, or from frozen?

  4. Dave says:

    I cooked from frozen. Easily the best recipe I’ve gotten from this site this far. Delicious and very simple. My son loved it, asked for seconds and said it was now his favorite dish.

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