Autumn Root Stew Recipe

Ingredients for Autumn Root Stew

• 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed
• 2 large carrots, peeled and chopped
• 2 large sweet potatoes (about 1 pound), peeled and cubed
• 2 large parsnips, peeled and chopped
• 6 slices bacon, cooked and crumbled
• 1 (13.5 ounce) can full-fat coconut milk
• 4 cups water or vegetable broth
• 1/2 cup unsalted peanuts, toasted
• 1 large onion, diced
• 1 tablespoon grated fresh ginger
• 2 bay leaves
• Oregano
• 1/4 cup chopped fresh parsley
• 1 teaspoon mesquite powder
• 1/2 teaspoon chili powder
• Salt to taste
• Black pepper to taste

How to Make Autumn Root Stew

1. Preheat oven to 350°F (175°C).
2. Peel, seed, and cube the butternut squash.
3. Toss the cubed butternut squash with 1 tablespoon olive oil, salt and pepper on a baking sheet.
4. Roast for 20-25 minutes, or until tender.
5. While the squash is roasting, cook the bacon until crispy. Remove from pan, reserving 2 tablespoons of bacon grease.
6. Crumble the bacon and set aside.
7. 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).
8. Add the toasted peanuts and cook for another 2 minutes, stirring frequently.
9. Add the roasted butternut squash, sweet potatoes, carrots, and parsnips to the pot.
10. Pour in the water or broth, coconut milk, bay leaves, parsley, mesquite powder, and chili powder.
11. Season with salt and pepper to taste.
12. Bring to a simmer, reduce heat to low, cover, and cook for 30 minutes, or until the vegetables are tender.
13. Stir in the crumbled bacon.
14. Simmer for an additional 10 minutes to allow flavors to meld.
15. Remove bay leaves before serving.
16. Serve hot. Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.