Recipe for Sausage and Butternut Squash Stew 
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Yield:
4 servings
Ingredients:
Amount Ingredient
1/2 x -4 quart cooker makes 4 servings
1/2 lb butternut squash, peeled and cut into 3/4 inch cubes
1 med potato, cut into 1/2 inch cubes
2 x slender carrots, sliced diagonally 3/4 inch thick or 12 baby carrots
1 cup frozen cut green beans
1 can 14 ounces fat-free beef broth
1 tbl dried rosemary, crushed
1/4 lb low-fat turkey sausage or light kielbasa, cut in half lengthwise
and
thickly sliced
4 sm onions, halved
1/4 cup cold water
2 tbl cornstarch
Instructions:
Instructions: Combine the squash, potatoes, carrots, beans broth, vinegar, pepper, and rose-
mary in an electric slow cooker. Brown the sausage in a skillet over medium-high heat; add the onions and cook until the onions are lightly browned, about 4 minutes. Transfer the sausage and onions to the slow cooker. Cover and cook on LOW until the vegetables are tender and the flavors have blended, 6-8 hours. In a measuring cup, mix the water and cornstarch, and pour the mixture into the stew. Mix well and heat until the liquid has thickened. Garnish with the parsley.

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