Fall Butternut Stew

Squash, beans, and dried fruit makes this stew perfect for Fall!

1 Tbs. olive oil
3/4 cup yellow onion, chopped
1 tsp. ground cumin
1-1/2 lb. butternut squash, peeled , seeded, and cut into 1-inch cubes
1 cup fresh carrots, diced
7-oz. pkg. Sun-Maid Dried Mixed Fruit, chopped into bite-size (contains pears, apricots, apples, plums)
15 oz. can garbanzo beans (aka: chick peas), undrained1-1/2 cup water
1/2 tsp. sea salt

In a large pot, heat oil over medium heat. Add onion and cumin. Cook, uncovered, for 3 minutes, or until onion is soft.

Add squash, carrots, dried fruit, garbanzo beans, water, and salt. Bring to a light boil, then cover and reduce heat to a simmer, for 20-25 minutes, or until vegetables are soft. Add additional water if needed.