Roasted Butternut Squash Stew Recipe

Name: Roasted Butternut Squash Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g butternut squash; 6 -7 garlic cloves, chopped; 1 onion, chopped; 2 tomatoes, chopped; 1 green chili, chopped; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 3 cups vegetable stock; salt, to taste; 6 tablespoons olive oil

Servings: persons

300 g butternut squash
6 -7 garlic cloves, chopped
1 onion, chopped
2 tomatoes, chopped
1 green chili, chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 cups vegetable stock
salt, to taste
6 tablespoons olive oil

1
Preheat oven to 220u00b0C.
2
Peel and chop the butternut squash into bite size pieces. Put the butternut squash pieces in an ovenproof dish. Add the chopped garlic and dried thyme and rosemary. Drizzle 2 tbsp olive oil. Mix well and roast in oven for 15 minutes.
3
While the squash is roasting, heat the remaining 4 tbsp oil in a deep pot. Add the onions and green chilly. Saute for 5 mins till the onion becomes soft.
4
Add the chopped tomatoes and cook for another 5 minutes.
5
Add the roasted butternut squash and garlic along with all the juices into the pot. Top with the stock. Mix well and bring to a boil. Reduce heat and simmer for 5 minutes. If you want to make a soup, use a stick blender to blend the stew into a thick soup. Add more water if required.
6
Ladle into soup bowls and serve hot.

993

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 300 g butternut squash, 6 -7 garlic cloves, chopped, 1 onion, chopped, 2 tomatoes, chopped, and more.

Yes, Roasted Butternut Squash Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Butternut Squash Stew

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