fall vegetable stew

HOW TO MAKE

Slice off bottom of squash so they stand up. Cut tops off, and scoop out seeds. Then scoop out some of the flesh and put to one side, leaving approx. ½ inch thickness to the “bowl” sides. 

Peel and chop sweet potato and boil until soft. Drain water, add 1 cup of broth, and mash. 

In a large pan, sauté finely chopped onion in olive oil on a medium heat, until golden brown. Add sliced carrots, squash flesh, Humble Seedz, and 2 cups of broth, and mix well.

Add chopped rosemary, salt & pepper to taste, apple cider vinegar, and beans. Gently stir and leave to simmer.

Brush the scopped out squash with EVOO and place in oven for 45 minutes at 375°F, until flesh is soft. Stick a fork in to check.

Serve stew in the “bowls” garnished with rosermary.