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Vegetarian Autumn Stew Recipe: A Harvest Feast

Updated on November 30, 2007
vegetarian autumn stew over rice
vegetarian autumn stew over rice

Autumn is my favorite season, but it always seems to be the most fleeting. The trees burst into brilliant color, but those colors let go and fall to the ground so quickly. Luckily, there are several things about fall that last longer than the leaves, and one of those things is the harvest. Several autumn vegetables--like squash and sweet potatoes--are hearty enough to stick around all winter and well into spring, if stored properly. That harvest leaves plenty to tide us through the cold months until spring greens sprout again.

When the weather turns cold, there are few meals more comforting than a thick, hot, hearty stew. This vegetarian autumn stew brings together many traditional autumn flavors just in time for the cold season. Butternut squash, acorn squash, carrots, onions, sweet potatoes, and lentils come together with cinnamon to create this warm, slightly sweet, filling feast. And aside from cutting up all of the squash, it's quite simple to make. Enjoy!

Vegetarian Autumn Stew Recipe

feeds a crowd, with leftovers

Ingredients:

  • 1/2 medium sweet onion diced
  • 1 small butternut squash
  • 1 small acorn squash
  • 2 small sweet potatoes
  • 2 medium sized carrots, cut into rounds
  • 1 stalk of celery, chopped
  • 32 ounces vegetable broth
  • 1/2 dried red lentils
  • 14.5 ounce can of crushed tomatoes (fire roasted if possible)
  • 1 cup of white wine
  • 1/4 cup apple cider vinegar
  • 1/2 cup apple cider (or, alternately, orange juice)
  • 1 tablespoon of salt
  • 1/4 cup olive oil
  • 1/2 teaspoon clove powder
  • 1/2 teaspoon cinnamon
  • 1 teaspoon margarine
  • 3 bay leaves
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon cardamom powder

  • Serve either over rice or with a good hearty bread.

Preparation Instructions:

1. Wash all of the vegetables and peel the sweet onion. Remove the seeds from the acorn squash and butternut squash, then peel the squashes, carrots, and celery. Dice the onion, and cut the squashes and sweet potatoes into bite-sized chunks. Chop the celery and carrots into 1/4 to 1/2 inch slices. Put all of these vegetables into a huge stew pot (at least two gallons).

2. Add to the pot all of the rest of the ingredients. Mix well. Bring it all to a boil, then cover and reduce heat to low. Simmer on low heat for several hours (at least two), stirring occasionally. Serve either over rice or with a good hearty bread like crusty sourdough or a fresh whole-wheat. Enjoy!

The leftovers should store in the fridge for up to a week, and the flavors just become more and more pleasing the longer they are allowed to mix with each other. We ate this stew for three different meals and even took some to a potluck. I'm not kidding when I say it feeds a crowd!

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    • Julie-Ann Amos profile image

      Julie-Ann Amos 

      10 years ago from Gloucestershire, UK

      nice hub thanks am linking it from one of mine

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