Sweet and Spiced Butternut Squash Stew

Easy and satisfying vegan dish with all the flavors of autumn. Adjust the spices to your liking (think cumin, turmeric, curry).

Serves 4

• 1 28 oz. can diced tomatoes = 1 boite de tomates concassées (800 g.)
• ½ cup currants or raisins = 70 g de raisins secs
• ½ teaspoon ground ginger = ½ cuillère à café de gingembre
• ½ teaspoon ground cinnamon = ½ cuillère à café de canelle
• ½ teaspoon ground nutmeg = ½ cuillère à café de noix de muscade
• Dash ground coriander = une pincée de coriandre
• Salt and pepper = sel et poivre
• ½ red onion, cut into wedges = ½ oignon violet, coupé en demi-lunes
• 1 medium butternut squash, peeled, seeded and cut into 1” chunks = 1 courge butternut, épluchée, dépépinée et coupée en morceaux de 2-3 cm
• 1 tablespoon brown sugar = 1 cuillère à soupe de cassonade

Place the tomatoes (and their juices) in a 6-qt slow cooker. Add the raisins,spices, salt and pepper.

Add the onion and squash, sprinkle brown sugar over the top. Cover and cook until squash is tender, about 5 hours on low or 3 hours on high.

Ladle into bowls and serve with crusty bread. Enjoy!