This squash and fig stew is perfect for warming your bones on a chilly day. Bring it to thanksgiving dinner or prepare in bulk and freeze to last you through the winter months. Nutritious meets delicious with this fall stew.
  • 1 Butternut squash
  • 1 Onion
  • 1 lb. local grass fed beef
  • 4 Carrots
  • 8 Made In Nature organic dried figs
  • 3 cups water
  • Vegetable stock
  • 1 or 1/2 fresh jalapeño diced to taste
  • 1 palm full of Garden herbs to taste
  • Tsp salt
  • Tablsp black pepper
  1. In a sauce pan sauté the onion, garlic, beef, figs and jalapeños until the beef is cooked and the rest is tender.
  2. Cube butternut squash, slice carrots and add to saucepan. Sauté for a couple minutes.
  3. In a pot, add water and veg. Stock, garden fresh herbs, salt and pepper and the rest of the ingredients. Bring to boil then let simmer covered for 20 minutes.