Butternut Squash and Tomato Stew
Ingredients
- 1 butternut squash, diced
- 1 medium red onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 2 plum tomatoes, diced
- 2-3 cups of organic tomato sauce
- 1 avocado
- 2 sticks of green onion, diced
- 1 tsp. onion powder
- 1 tsp. cayenne pepper
- 1/2 tsp. pink himalayan sea salt
Preparation
Add the red onion to a deep skillet with a little bit of water. If you want to use oil then grapeseed or avocado oil is best. Add the onion powder and cayenne pepper. Cook until the onions are translucent.
Add the bell peppers and zucchini. Cook for 8-10 minutes until softened.
Meanwhile, cook the butternut squash in a separate pan with water until soft. This takes between 5-8 minutes.
Add the tomatoes to the skillet. Cook for 2-3 minutes before adding the butternut squash.
Pour in the tomato sauce and simmer for 10-15 minutes. Add salt and more cayenne and onion powder to taste.
Plate, add avocado and green onion. Serve warm.