Recipe: Butternut Squash Stew

Butternut Squash Stew

This is one of our family's favorite Fall recipes. The ingredients are vegan and gluten free. It's totally customizable, so feel free to tweak the herbs and spices to your liking. Substitute chicken broth, or saute some bacon with the onions and garlic if that's more your speed. 

Ingredients:

1 medium butternut squash

1 medium yellow onion, chopped

3 cloves garlic, minced

1 medium fennel bulb, coarse chopped

2 stalks celery, sliced

1 cup split red lentils

2 T olive oil or coconut oil

2 T fresh herbs

1 T curry powder

1 can coconut milk

1 carton (4 cups) vegetable broth

toasted pepitas or pomegranate seeds

salt and pepper

Preheat oven to 375. Cut the squash in half length-wise and scoop out seeds. Drizzle cut side with olive oil, and sprinkle generously with salt and pepper. Roast (flesh side down) for about 40 minutes. Allow to cool.

Heat 1 T olive or coconut oil in a large soup pot over medium heat. Saute onion, garlic, celery and fennel for about 5 minutes until soft and translucent but not browned. Add fresh herbs, curry powder and lentils and saute for one more minute. (Use whatever herbs you have on hand or whatever your family likes - I love sage, thyme and rosemary around Thanksgiving. This would also be great with basil or cilantro in Summer. If you prefer some heat, add paprika or cayenne pepper to your liking.) Scoop out the cooled butternut squash and add to the pot with the broth and coconut milk. Bring to a boil then reduce heat and simmer for 20 minutes. Season generously with salt and pepper. Serve, topped with a drizzle of high quality olive oil and toasted pepitas or fresh pomegranate seeds.

Enjoy!

~Emily