Autumn Root Stew Recette

Warm up your autumn evenings with this incredibly flavorful and satisfying Autumn Root Stew! This original recipe is perfect for harvest time or cozy winter nights. Bursting with the sweetness of butternut squash, sweet potatoes, and carrots, complemented by savory bacon and warming spices, this high-yield stew is both budget-friendly and incredibly nutritious. Plus, it freezes beautifully, ensuring deliciousness lasts all season long. Get ready for a comforting meal that will leave you feeling nourished and satisfied.

Préparation 30 min

Cuisson 70 min

Calories 340.7 kcal

Protéines 15g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Autumn Root Stew

1 medium butternut squash (about 2 lbs), peeled, seeded and cubed
2 medium carrots, peeled and cubed
2 medium sweet potatoes, peeled and cubed
2 medium parsnips, peeled and cubed
6 slices bacon, diced
1 (13.5 ounce) can full-fat coconut milk
2 cups water
1/2 cup roasted peanuts, chopped
1 medium onion, diced
1 tablespoon fresh ginger, grated
2 bay leaves
Oregano
1/4 cup fresh parsley, chopped
1 teaspoon mesquite powder
1 teaspoon chili powder
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon olive oil
2 tablespoons bacon grease
2 cups vegetable broth

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Comment préparer Autumn Root Stew

Preheat oven to 350°F (175°C).
Peel, seed, and cube the butternut squash.
Toss the cubed butternut squash with 1 tablespoon olive oil, salt and pepper on a baking sheet.
Roast for 20-25 minutes, or until tender.
While the squash is roasting, cook the bacon until crispy. Remove from pan, reserving 2 tablespoons of bacon grease.
Crumble the bacon and set aside.
In a large pot or Dutch oven, sauté the diced onion and grated ginger in the reserved bacon grease over medium heat until softened (about 5 minutes).
Add the toasted peanuts and cook for another 2 minutes, stirring frequently.
Add the roasted butternut squash, sweet potatoes, carrots, and parsnips to the pot.
Pour in the water or broth, coconut milk, bay leaves, parsley, mesquite powder, and chili powder.
Season with salt and pepper to taste.
Bring to a simmer, reduce heat to low, cover, and cook for 30 minutes, or until the vegetables are tender.
Stir in the crumbled bacon.
Simmer for an additional 10 minutes to allow flavors to meld.
Remove bay leaves before serving.
Serve hot. Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

38g

Fat

57g

Carbs

13g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Healthy Gluten Free Fall Recipes

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Questions fréquentes

Combien de temps faut-il pour préparer Autumn Root Stew ?

Autumn Root Stew prend environ 100 minutes du début à la fin — environ 30 minutes de préparation et 70 minutes de cuisson.

Combien de calories contient Autumn Root Stew ?

Autumn Root Stew contient environ 340.7 calories par portion, avec environ 15 g de protéines, 13 g de glucides et 29 g de lipides.

De quels ingrédients ai-je besoin pour Autumn Root Stew ?

Les principaux ingrédients de Autumn Root Stew sont Butternut Squash, Carrots, Sweet Potatoes, Parsnips, Bacon, Coconut Milk. Consultez la liste complète avec les quantités ci-dessus.