Butternut Squash Beef Stew
4 cups Squash Butternut
1 1/2 cups coconut milk
3 cups chicken stock
1 cup onion chopped
1 cup celery chopped
1 lb ground beef
Cook one pound of lean ground beef, drain and set aside (you can use chicken or pork, or leave the meat out entirely if you like). Peel and chop one large butternut squash. You should have approx. four cups of cubed squash.
Next chop one large onion, and four to six stalks of celery. You want about one cup of each. You may also add chopped carrots if you like.
Put the vegetables and beef into your slowcooker, and pour in the coconut milk and chicken stock. As this cooks down, it will thicken. You may want to add more stock or water, depending on how thick you like it.
Cook on high for 4-6 hours or low for 7-9.
I recommend adding a few teaspoons of smoked paprika and a dash or two of cayenne. Or add your favorite curry spice blend.