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Autumn Squash and Sage Hamburger Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 pound ground beef
  • 4 cups peeled and cubed butternut squash
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • 4 cups beef broth
  • 1 can (14 oz) diced tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Brown the ground beef in a skillet over medium heat, breaking it up as it cooks. Drain any excess fat.
  • Add the browned beef to the slow cooker along with the cubed butternut squash, diced onion, and minced garlic.
  • Stir in the dried sage, beef broth, diced tomatoes, salt, and black pepper.
  • Cover and cook on low for 6 to 7 hours until the squash is tender.
  • Stir the stew before serving to combine the ingredients evenly.

Notes

For a thicker texture, mash a few pieces of squash against the side of the slow cooker before serving. Leftovers keep well in the fridge for up to three days and reheat easily on the stovetop with a splash of broth if needed.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet