Butternut Squash and Red Bean Stew

Step 1

In a Dutch oven combine the first six ingredients (through caraway) and ¼ cup water. Cook over medium about 10 minutes or until vegetables soften, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.

Step 2

Add the next five ingredients (through crushed red pepper) and 2 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes or until squash is fork-tender.

Step 3

In a small bowl whisk together oat flour and ¼ cup water; stir into stew. Stir in beans and vinegar. Cook 5 minutes more or until thickened. Season with salt and black pepper.