Hearty Vegetarian Stew

🥘 Ingredients

• vegetable oil
• butternut squash 2 lbs
• salt
• pepper
• flour 2 Tbsp
• yellow onions 1
• fresh thyme 1 Tbsp
• garlic 4 cloves
• Marsala wine 1 cup
• mushrooms ½ lb
• red kidney beans 1 cup
• tomato paste 2 Tbsp
• vegetable broth 4 cups
• parsley 2 Tbsp

1. 1

   Heat vegetable oil in a large pot over medium-high heat. Toss 1/2" cubed butternut squash in salt , pepper , and flour to coat evenly. Add to pot in a single layer; make sure oil is hot before adding. Cook until squash is browned and golden around edges, about 5 minutes .
2. 2

   Add chopped yellow onions and fresh thyme . Saute until onions are tender, about 2 minutes . Add minced garlic and saute for about 30 seconds , then add Marsala wine , halved mushrooms , red kidney beans , and tomato paste and stir to combine. Add enough vegetable broth to cover squash.
3. 3

   Season the stew with additional salt and pepper.
4. 4

   Bring to a boil over high heat, then reduce heat to a simmer and cover for 45 minutes , or until squash is tender.
5. 5

   If a thicker consistency is desired, let simmer for another 25 to 30 minutes .
6. 6

   When ready, sprinkle with chopped parsley and serve hot.