The chilly weather last weekend in the Twin Cities inspired Michael and I to create this easy and delicious recipe for a fall vegetable stew. The base to the recipe is a kabocha squash, diced tomatoes, and chicken broth. We then added carrots and parsnips, which gave the stew a complex, hearty flavor. Our stew was vegetarian, but it would also be vegan with a substitution for chicken broth. It’s a perfect weekend meal, but we also found that the leftovers reheat well for a quick weekday lunch.
Autumn kabocha and root vegetable stew
By Jane and Michael’s Gourmet Extravaganza
- 2 Tbsp olive oil
- 1 medium onion, diced
- 1 clove garlic, minced
- 1/2 lb baby carrots, halved
- 3 cups chicken or vegetable stock
- 1 can (14.5 oz) diced tomatoes with basil and oregano
- 2 parsnips, sliced
- 2 stalks celery, sliced
- 1 small kabocha squash, cubed (about 1 lb)
- Pinch of ground cinnamon
- Small pinch of ground nutmeg
- 1/2 tsp dried rosemary
- 1/4 tsp black pepper
- Salt, to taste
- 1 tsp of cornstarch
We recommend that you begin by chopping all the vegetables needed for the recipe. Then, heat olive oil in a large, deep skillet. Add onion, garlic, and carrots and cook until the onion is translucent. Add remaining ingredients, except cornstarch. Bring to a boil and simmer until all the vegetables are tender.
Remove a small amount of broth from the skillet and mix the cornstarch into it. Return to skillet and cook until stew is slightly thickened, stirring often. Adjust seasonings to taste. Serve immediately.