Winter Roasted Squash & Tomato Stew
A simple squash & tomato stew with a delicate and flavourful broth.
Ingredients
Stewed Tomatoes
- 7-8 ripe tomatoes
- 1 onion
- salt & pepper (to taste)
- 2 tbsp olive oil
- cayenne pepper (optional)
Roasted Butternut Squash
- 1 butternut squash
- 2 tsp olive oil
- pinch salt
Stew
- 6 cups vegetable broth (I use GoBIO Vegetable Cubes)
- 1/4 cup red lentils
- 1 can white beans
- 2 cups chopped kale
- 1/8 cup uncooked white rice
- 1 tsp garlic powder
- 1/2 tsp chilli powder
- 1/2 tsp cayenne
- 1/4 cup uncooked penne
- salt & pepper (to taste)
Instructions
Stewed Tomatoes
- Wash and chop your ripe tomatoes
- Throw your tomatoes in a pan with quality olive oil, 1 onion, and salt (dash of sugar optional).
- Cover and simmer for 10 minutes, stirring frequently.
Making your Roasted Squash
- Preheat oven to 375 degrees F.
- Using a large, sturdy knife, cut your butternut squash in half lengthwise.
- Scoop out the seeds and stringy bits from each half and discard (or save for roasting).
- Transfer the butternut squash, cut-side up into a baking dish and brush with olive oil.
- Season with salt.
- Roast in the oven for approximately 40 minutes until fork-tender but not mush (as it will cook a bit more in your stew).
- Remove skin and cut squash into cubes.
Making your Stew
- Add your 6 cups of vegetable broth to a large pot
- Add your stewed tomatoes.
- Add in your cubed roasted squash.
- Rinse your lentils and add to pot.
- Rinse and chop kale, add to pot.
- Rinse canned white beans, add to pot.
- Add in your spices.
- Add your rice and penne.
- Taste and add extra spice, salt & pepper to taste!
- Simmer on medium low heat for 20 minutes, then serve!