Acorn Squash Stew With Brussels Sprouts Recipe

Ingredients

1 small onion, chopped

6 cloves garlic, minced

1 small fennel bulb, trimmed, cored and thinly sliced

2 cups acorn squash, cut into 3/4 inch pieces

8 ounces Brussels sprouts, trimmed and halved

4 cups vegetable broth, low sodium or no salt added

2 tablespoons fresh sage, crushed

1 tablespoon fresh rosemary, crushed or 1 teaspoon dried rosemary, crushed

1 apple, cored and coarsely chopped

6 dried unsulfured apricots, finely chopped

1 1/2 cups cooked red kidney beans or 1 (15 ounce) can low sodium or no salt added, drained

1 tablespoon sherry vinegar or balsamic vinegar

freshly ground pepper, to taste

Preparation

Heat 1/8 cup water in a large pot, add onion and garlic and water saute until tender, about 4 minutes. Add fennel, squash, Brussels sprouts, broth, sage and rosemary. Bring to boiling, reduce heat. Simmer, covered, about 10 minutes or until vegetables are nearly tender.

Add apple and apricots. Cook covered, about 5 minutes more or just until Brussels sprouts are tender. Add beans and vinegar and heat through. Season with pepper.