Butternut Squash Stew with Beef and Lentils
I personally hate butternut squash. My hubby loves it, and begged me for ages to find a way to cook it that I could enjoy. After many trials, this stew has stuck as a family favorite!
You can use butter instead of olive oil, if preferred. You can use green or brown lentils. You can use mid-grade beef steak instead of roast.
If you prefer more firm potatoes in your stew, add them when you add the lentils.
If your stew is not thick enough, use another 1/2 cup water and 1 tablespoon cornstarch to thicken it up.
This can also be done in the slow cooker if you'd like, I would recommend putting it in the slow cooker on Low for 4 to 6 hours depending on the quality of meat you choose.
I also recommend serving this in bread bowls, I've made kummelweck rolls for this many times and they pair really nicely with the stew.