Courtesy of Delilah’s Farm Report
INGREDIENTS
2 cups butternut squash in 1-inch dice
1 cup potato (washed, scrubbed, and unpeeled) in 1-inch dice
1/2 cup diced onion (yellow or red)
1/4 cup diced carrot
1/4 cup diced celery
2 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes (more if you like heat)
1 tablespoon finely chopped rosemary
2 cups broth (vegetable or chicken)
1 cup cooked beans or pasta (optional)
PREPARATION
- Heat the olive oil in a medium saucepan. Add onion, carrot, celery, salt, and pepper, and cook until soft, about 3–4 minutes.
- Add garlic, red pepper flakes, and rosemary, and cook for one more minutes.
- Add squash, potatoes and broth. Bring to a boil; reduce heat and simmer until squash and potatoes are just fork tender but not too soft.
- Taste for salt/pepper. If using, add beans or pasta and heat through.
- To serve: Serve in warmed bowl, drizzle with a little olive oil, and sprinkle with Parmesan cheese. You can also add toasted bread to the bottom of the bowl before adding the stew.
Serves 4. Prep time, 20 minutes; cooking time, 35 minutes.