Butternut Squash Stew – the ultimate comfort food
Typically, comfort food is something that brings us sense of coziness or nostalgic memories or some level of emotional satisfaction. Unfortunately, most comfort foods are not great for your overall health and wellness. That might be okay for the occasional indulgence, but if you live in a colder climate like I do then cozy comfort food becomes part of your regular diet in the winter. So having nutritious comfort food, like this butternut squash lentil stew, that supports your health and comfort at the same time becomes crucial.
Butternut Squash
During the winter one of many great seasonal types of produce is the butternut squash! Its natural sweetness and versatility make it an excellent choice for maintaining balance in your diet, whether you’re roasting it, adding it to salads, or blending it into a creamy soup. Butternut squash provides essential nutrients like vitamins A and C, fibre, and potassium, ideal for supporting your overall well-being. This week try incorporating this delicious squash into one of your meals with this cozy stew recipe!
Making the Stew
I love to make a big batch of this stew – cook once and enjoy it several times – a great time saver! So I make sure to pull out my big Staub enamelled cast iron dutch oven for this – one pot does the whole job!
Start by cooking the onions and garlic over medium heat with a bit of olive oil (if you are in Phase 2 of your Metabolic Balance plan, omit the oil and use a splash of the broth instead).
Once the onions have softened (3 to 5 minutes), add a bit more broth to the pot. Then add the seasonings: thyme, salt, and pepper. Cook for another minute.
Now that your kitchen is filled with the aroma of cooked garlic, it is time to add in the beautifully coloured ingredients.
An important tip to note here is that I always chop, measure and prepare all my ingredients before I start cooking. It makes the cooking stage a breeze!
Add the carrots, butternut squash, and lentils to the pot. Stir to combine well with the onion, garlic, and seasonings.
Now, pour in the remaining broth and bring to a gentle boil.
Once your stew is gently boiling, cover it and continue to cook for another 20 minutes. Remember to stir it occasionally.
To thicken your stew, simply take the cover off at this point and continue cooking for another 10 to 15 minutes. You will want to stir it often. Once you are happy with the thickness, turn of the heat and enjoy!
Butternut Squash Lentil Stew
Equipment
- 1 soup pot or dutch oven
Ingredients
- 8 cups vegetable broth
- 2 medium yellow onions chopped
- 4 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp sea salt
- 1/2 tsp black pepper
- 4 medium carrots peeled & chopped
- 8 cups butternut squash peeled & cut into small cubes
- 250 grams dry green lentils
- 1 tbsp olive oil omit if following phase 2 Metabolic Balance
Instructions
- Add olive oil (or a splash of the broth) to a large pot with the onions and garlic. Cook over medium heat for 5 minutes or until the onions have softened.
- Add thyme, salt, pepper and more broth. Cook for another minute.
- Add carrots, butternut squash, and lentils. Stir to combine with onions, garlic and seasonings.
- Add the remaining broth and bring to a gentle boil.
- Cover with a lid and continue to cook for 20 minutes, stirring occasionally.
- Remove the lid and continue to cook for an additional 10 to 15 minutes. Stir often until the stew has reached desired thickness.
- Remove from heat and enjoy.
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