Submitted by: Christina B. from Chicago, IL
Yield: 10 servings
In a stock pot on medium-low heat, melt butter and 3 TBSP Merguez seasoning together. Add garlic and onion; cook for ~5 minutes.
Add both meats, mixing thoroughly and allowing it to brown.
Once reasonably browned, add crushed tomatoes, black beans, and remainder of seasoning, then cover with water or broth.
Allow to simmer for 30 minutes, then add butternut squash.
Simmer for another hour, stirring occasionally, until squash has softened.
Add salt and pepper to taste as needed.
Makes enough for a large family or extra to freeze. I use butternut squash and black beans, but have made variations with other vegetables and beans with success.