nutritional information

Per Serving:

  • Calories: 215
  • Protein: 7 g
  • Total Fat: 3 g
  • Carbohydrates: 42 g
  • Sodium: 397 mg
  • Fiber: 9 g

Harvest Vegetable Stew

Harvest Vegetable Stew

8 to 10 servings

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.
  • 1 Tbs. olive oil
  • 3 medium onions, halved and cut into very thin slivers (3 cups)
  • 1 large butternut squash (about 2 ¾ lbs.), peeled, seeded and cut into 1-inch cubes (6 cups)
  • 1 medium red bell pepper, cut into ½-inch dice
  • 2 medium cloves garlic, minced
  • 1 ½ tsp. dried oregano
  • ⅛ tsp. red pepper flakes
  • 1 cup vegetable broth
  • 28-oz. can diced tomatoes
  • 19-oz. can chickpeas, rinsed and drained
  • ½ cup chopped flat-leaf parsley
  • 2 tsp. grated lemon peel
  • 2 medium cloves garlic, minced
  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.
December 1999

you might also like


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.

Linda Lacey - 2013-10-23 09:40:17