Forktionary

Autumn Root Stew Recipe

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.

Prep Time 30 mins
Cook Time 70 mins
Calories 340.7 kcal
Protein 15g
Rating 4.0 (1 Reviews)
Autumn Root Stew 69

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Autumn Root Stew? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

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.

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

Recipe Tags (Choose a tag and find related recipes!)

Lactose Time To Make Course Main Ingredient Cuisine Preparation Occasion Yams Sweet Potatoes North American Bisques Cream Soups Soups Stews Potatoes Vegetables Canadian Fall Dietary Gluten Free Seasonal Comfort Food Oamc Freezer Make Ahead Inexpensive Egg Free Ontario Free Of Something Carrots Squash Taste Mood Number Of Servings 4 Hours Or Less