Hearty Vegetarian Stew

🥘 Ingredients

• Marsala wine
  1 c
• butternut squash
  2 lbs
• flour
  2 Tbsp
• fresh thyme
  1 Tbsp
• garlic
  4 cloves
• mushrooms
  8 oz
• parsley
  2 Tbsp
• pepper
• red kidney beans
  1 c
• salt
• tomato paste
  2 Tbsp
• vegetable broth
  4 c
• vegetable oil
• yellow onions
  1

🍳 Cookware

• large pot

1. 1

   Heat vegetable oil in a large pot over medium-high heat. Toss 1/2" cubed butternut squash in salt , pepper , and flour to coat evenly. Add to pot in a single layer; make sure oil is hot before adding. Cook until squash is browned and golden around edges, about ⏱️ 5 minutes .

   vegetable oil, butternut squash: 2 lbs, salt, pepper, flour: 2 Tbsp
2. 2

   Add chopped yellow onions and fresh thyme . Saute until onions are tender, about ⏱️ 2 minutes . Add minced garlic and saute for about ⏱️ 30 seconds , then add Marsala wine , halved mushrooms , red kidney beans , and tomato paste and stir to combine. Add enough vegetable broth to cover squash.

   yellow onions: 1, fresh thyme: 1 Tbsp, garlic: 4 cloves, Marsala wine: 1 c, mushrooms: 8 oz, red kidney beans: 1 c, tomato paste: 2 Tbsp, vegetable broth: 4 c
3. 3

   Season the stew with additional salt and pepper.
4. 4

   Bring to a boil over high heat, then reduce heat to a simmer and cover for ⏱️ 45 minutes , or until squash is tender.
5. 5

   If a thicker consistency is desired, let simmer for another 25 to ⏱️ 30 minutes .
6. 6

   When ready, sprinkle with chopped parsley and serve hot.

   parsley: 2 Tbsp