Acorn Squash + Mung Bean Stew

The recipe for when you need a big ole hug but a hearty meal will just have to do.

Made creamy by pre-roasting the acorn squash at 400degrees for 1 hour (just slice in half, bake that bish, and peel skin off). Best part about this meal is that it’s made in a slow cooker so it’s easy peasy.

What ya need:

• 3 celery stalks, chopped

• 3 medium sized carrots, chopped

• 1 small red onion, chopped

• 5 cloves garlic, pressed

• 1 C dry, sprouted mung beans

• 2 small acorn squash, roasted and peeled

• 1 C tomato sauce

• 3 medium size Wilcox potatoes, cubed

• 4-5 C veggie broth

• 2 tsp dried oregano

• 2 tsp dried thyme

• 1 tbsp balsamic vinegar

• Salt and pepper to taste

How to do it:

1. Quite literally just add it all to your slow cooker on high for about 6 hours, or until beans and potatoes are tender.

2. Serve with fresh herbs + a drizzle of balsamic.

Bon Appétit! Xoxo,

Courtney