Butternut Squash Vegetable Stew
Butternut squash vegetable stew is a delicious and nutritious dish, a lighter, vegetable-rich version of traditional Hungarian stews. The natural sweetness of the butternut squash perfectly harmonizes with the rich flavors of sautéed onions, bell peppers, and carrots. The classic seasoning of Hungarian sweet paprika and caraway seeds adds deeper layers of flavor to the dish, while fresh parsley lends it freshness. This recipe is a perfect choice for vegetarians, but also a great alternative on meat-free days for a hearty and flavorful one-pot meal.
Ingredients for this recipe
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Preparation Steps
1
Finely chop the onion, mince the garlic, and dice the carrots, bell pepper, and tomatoes.
2
Peel the butternut squash, remove the seeds, and cut into medium-sized cubes.
3
Heat the olive oil in a large skillet or pot over medium heat. Sauté the onion and garlic for 2-3 minutes, until softened and fragrant.
4
Add the carrots and bell pepper, and sauté for another 5 minutes, until slightly caramelized.
5
Sprinkle with Hungarian sweet paprika and caraway seeds, and stir well to combine, allowing the flavors to meld.
6
Add the tomatoes and butternut squash, and mix with the other vegetables.
7
Pour in the vegetable broth, season with salt and pepper to taste, cover, and cook over medium heat for about 20 minutes, or until the vegetables are tender.
8
Once the butternut squash and other vegetables are tender, remove the lid and let simmer for a few more minutes, allowing the sauce to slightly thicken.
9
Before serving, sprinkle with freshly chopped parsley. Serve with fresh bread or rice.
