Caribbean Squash and Sweet Potato Stew

Produce: Butternut squash, sweet potatoes
Season: Fall
Preparation: 50 min, easy

Ingredients:
3 medium onions, finely sliced
1 cup water or veggie broth
1-2 cloves garlic, minced or pressed
1/2 teaspoon dried red pepper flakes
1/2 teaspoon ground allspice
1 16 oz. can of tomatoes
1 small butternut squash (about 1 1/2 lbs)- peeled, seeded, cut into small chunks
1 lb sweet potatoes, peeled, cut into sm. chunks.
1 16 oz. can black beans, drained
2 sprigs parsley, finely chopped
pepper to taste
1-2 limes, cut into wedges, for garnish

Directions: Sauté onions in water or balsamic vinegar. Add remaining ingredients, except black beans, parsley and limes. Cover, cook on medium low heat until squash and potatoes are cooked, about 20 min. About 10 min. before serving, add black beans and cook to heat through. Serve over rice, with parsley sprinkled over top for garnish, and squeeze of lime. Serve over brown rice or quinoa for extra protein and whole grain goodness!

Credit: Adapted from: www.recipesource.com