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Gremolata, a vibrant mixture of parsley, garlic and lemon peel, gives this satisfying stew an exciting finish. A simple rice pilaf is an ideal accompaniment.
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.
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.
Stir in tomatoes and chickpeas and return to a simmer. Cover and simmer until squash is tender but not mushy, 8 to 10 minutes.
Meanwhile, make gremolata: In small bowl, combine all ingredients; toss with a fork until blended.
Season stew with salt and freshly ground pepper to taste. Serve hot, sprinkled with gremolata.
- Calories 215
- Carbohydrate Content 42 g
- Cholesterol Content 0 mg
- Fat Content 3 g
- Fiber Content 9 g
- Protein Content 7 g
- Saturated Fat Content 0 g
- Sodium Content 397 mg
- Sugar Content 0 g