Ingredients

1 medium butternut squash, peeled, seeded and cut in 1/4-inch pieces; 2 cups 1 pound small baby potatoes, cut in half (about 2 cups) 1 small onion, cut into small dice 2 stalks celery, cut into small dice 2 large carrots, cut in half lengthwise, then cut crosswise into 1/4-inch slices 8 small mushrooms sliced, about 1 1/2 cups 3 cloves garlic, chopped 2 vegetable bouillon cubes 6 cups water

Description

This Wonderful Fall Stew Is Truly A "throw It In A Pot And You're Done" Meal; It Accompanies The Muffulettas Nicely. Use Bigger Bowls If This Will Be A Main Course.

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