Name: Acorn Squash Stew With Brussels Sprouts
Cuisine: International
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

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

Acorn Squash Stew With Brussels Sprouts

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