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Harvest Vegetable Stew

Gremolata, a vibrant mixture of parsley, garlic and lemon peel, gives this satisfying stew an exciting finish. A simple rice pilaf is an ideal. If you hesitate to buy butternut squash because it’s difficult to peel, try this trick: Pierce squash in several places with a fork or skewer and microwave on high for 2 minutes to soften the skin and facilitate peeling.Make stew up to 2 days ahead and refrigerate in a plastic food storage container. Reheat stew on the stovetop or in a microwave (8 to 12 minutes on high). Prepare gremolata within several hours of serving and refrigerate in a small plastic food storage bag.

Ingredients: 

Ingredients: 

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1 Tbs. olive oil
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3 medium onions, halved and cut into very thin slivers (3 cups)
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1 large butternut squash (about 2 ¾ lbs.), peeled, seeded and cut into 1-inch cubes (6 cups)
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1 medium red bell pepper, cut into ½-inch dice
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2 medium cloves garlic, minced
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1 ½ tsp. dried oregano
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⅛ tsp. red pepper flakes
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1 cup vegetable broth
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28-oz. can diced tomatoes
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19-oz. can chickpeas, rinsed and drained

Ingredient Set Name: 

Gremolata

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½ cup chopped flat-leaf parsley
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2 tsp. grated lemon peel
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2 medium cloves garlic, minced

Instructions: 

  1. In Dutch oven or large deep skillet, heat oil over medium heat. Add onions and cook, stirring often, until softened, 4 to 6 minutes. Add squash, bell pepper, garlic, oregano and pepper flakes and cook, stirring, 2 minutes. Add broth, increase heat to high and bring to a boil. Reduce heat to low, cover and simmer 10 minutes.
  2. Stir in tomatoes and chickpeas and return to a simmer. Cover and simmer until squash is tender but not mushy, 8 to 10 minutes.
  3. Meanwhile, make gremolata: In small bowl, combine all ingredients; toss with a fork until blended.
  4. Season stew with salt and freshly ground pepper to taste. Serve hot, sprinkled with gremolata.

Nutrition Information: 

Calories: 
215
Protein: 
7 g
Total Fat: 
3 g
Saturated Fat: 
g
Carbohydrates: 
42 g
Cholesterol: 
mg
Sodium: 
397 mg
Fiber: 
9 g
Sugar: 
g
Yield: 
8 to 10 servings

Comments on this Recipe

Thanks for the tip for peeling squash. I had more or less given up cooking squash as I have arthritis. On that rare occasion, I have the store cut it in two and then I can only bake it. I will try this and then I can enjoy one of my favorite veggies again. Sincere thanks.

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