1/2 tablespoon extra-virgin olive oil
1 cup chopped red onion
8 cups Vegetable Broth or water
1 acorn squash (about 1 pound), peeled and cut into 1-inch cubes
1 butternut squash (1-1 1/2 pounds), peeled and cut into 1-inch cubes
2 sweet potatoes (about 1 pound), peeled and cut into 1-inch cubes
1 cup dry lentils
1 (15.5-ounce) can chickpeas, rinsed and drained
2 teaspoons minced ginger root
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon pepper
Chopped fresh parsley, to taste
2 cups cooked brown rice or cooked couscous
Heat olive oil over medium heat in large saucepan or stockpot, and add onions. Cook 3-5 minutes, or until onion is translucent. Add broth or water, acorn squash, butternut squash, sweet potatoes, lentils, and chickpeas. Stir in ginger root, cinnamon, cumin, salt, cloves, and pepper. Heat to boiling, and then reduce heat to low. Simmer 30-45 minutes or until vegetables are tender. About 10 minutes before serving, add parsley and brown rice.
Yield: 10 servings (serving size: about 1 1/4 cups)
- Both acorn and butternut squash are difficult to peel. I find that it’s easier to cut the acorn squash in half before peeling it so that you can get a better grip.
- Be sure to see my video, “How to Peel and Cut Butternut Squash” for helpful tips.
- You can also put this recipe in the slow cooker: 2-3 hours on high or 4-6 hours on low.
- Add chopped spinach or kale to the stew.
- Serve with Corn Mufffins.