Beef Stew with Red Wine and Mushrooms
 
Makes 6 bowls
Ingredients
  • 6 medium butternut squash
  • 1 tablespoon vegetable oil
  • ½ teaspoon salt
Instructions
  1. Preheat oven to 350°. Spray a large rimmed baking sheet with cooking spray. Set aside.
  2. Remove narrow portion of each squash; reserve for another use. Discard seeds from squash. Brush inside of squash with oil, and sprinkle with salt. Place squash cut side down on prepared baking sheet. Bake for 25 minutes or until a knife can be easily inserted into squash.
Notes
Kitchen Tip: Choose squash that are about 4½ to 5 inches at the base.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/beef-stew-with-red-wine-and-mushrooms-recipe/