Butternut Squash Stew
2 yellow onions -diced
4 cloves of garlic- diced
1 large butternut squash (peeled and cubed - about 8-10 cups)
2 cups of apples - diced
½ cup of cranberries
1 15 oz can of chickpeas
4 cups of spinach
1 cup of veggies stalk
1 tbsp of coconut oil
1 tsp. Cinnamon
½ tsp. Nutmeg
Salt and Pepper
Dash of each: Sage, Thyme, Rosemary
Heat a dutch oven or large pot over medium heat, add in the coconut oil. When the oil has melted, add in the onions, cover, and let simmer until slightly caramelized, stirring often. About 5 minutes. Add in the garlic and season with salt and pepper.
Add in the butternut squash and about ¼ cup of liquid. Cover and cook until the squash is tender. Season with salt and pepper, cinnamon, nutmeg, and herbs.
After about 20 minutes, turn the heat down to low, add in the beans, and allow to cook for 5 minutes. Now add in the cranberries and apples, and cook for 10 more minutes. Lastly, add in the spinach. Cover and let it wilt. Give everything a good stir, taste, and season as needed. Turn off the heat.
Serve this with quinoa, rice, any grain, or a hearty chunk of whole-grain bread.