Recipe: Sausage and Butternut Squash Stew (crock pot)

SAUSAGE AND BUTTERNUT SQUASH STEW
For a 3 1/2 to 4 quart slow cooker

1 1/2 pound butternut squash, peeled and cut into 3/4 inch cubes
1 medium potato, cut into 1/2 inch cubes
2 slender carrots, sliced diagonally 3/4 inch thick (or 12 baby carrots)
1 cup frozen cut green beans
1 (14 ounce) can fat-free beef broth
1 tablespoon vinegar
1 tablespoon dried rosemary, crushed
ground black pepper (to taste)
1/4 pound low-fat turkey sausage or light kielbasa, cut in half lengthwise and thickly sliced
4 small onions, halved
TO THICKEN THE STEW:
1/4 cup cold water
2 tablespoons cornstarch
snipped fresh parsley, for garnish

Combine the squash, potato, carrots, beans broth, vinegar, pepper, and rosemary in an electric slow cooker.

Brown the sausage in a skillet over medium-high heat.

Add the onions to the skillet and cook until the onions are lightly browned, about 4 minutes. Transfer the sausage and onions to the slow cooker.

Cover and cook on LOW until the vegetables are tender and the flavors have blended, 6-8 hours.

In a measuring cup, mix the 1/4 cup water and cornstarch, and pour the mixture into the stew. Mix well and heat until the liquid has thickened. Garnish with the parsley.

Makes 4 servings
Source: Smart Crockery Cooking