Butternut Apple Vegetable Potluck Stew

Serves 6 · 25 min prep · 45 min cook

Ingredients

• 1 medium (about 2 lb) butternut squash
• 3 Honeycrisp apples
• 1 large yellow onion
• 3 celery stalks
• 3 carrots
• 8 oz cremini mushrooms
• 1 bunch kale
• 6 cups vegetable broth
• 1 cup apple cider
• 2 tbsp olive oil
• 2 tbsp fresh sage
• 1 tbsp fresh rosemary
• 4 garlic cloves
• 2 bay leaves
• 1.5 tsp salt
• 1 tsp black pepper
• 1 tbsp apple cider vinegar

Instructions

1. 1Peel and cube the butternut squash into 1-inch pieces. Core the apples and cut into large chunks so they hold shape during simmering. Dice the onion, celery, and carrots; slice the mushrooms.
2. 2Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, celery, and carrots and cook 6 to 8 minutes until softened and fragrant.
3. 3Stir in the minced garlic, chopped sage, and rosemary and cook 1 minute until aromatic. Add the mushrooms and cook another 4 minutes until they release moisture and begin to brown.
4. 4Add the cubed squash and apple chunks, then pour in the vegetable broth and apple cider. Drop in the bay leaves and season with salt and pepper.
5. 5Bring the stew to a gentle boil, then reduce heat to maintain a steady simmer. Cover partially and cook 25 minutes until the squash is fork-tender but not falling apart.
6. 6Strip the kale leaves from the stems and roughly chop. Stir the kale into the pot along with the apple cider vinegar and simmer uncovered 5 more minutes until the greens wilt and brighten.
7. 7Taste and adjust seasoning. Remove the bay leaves. The apples should be soft yet distinct, giving natural sweetness that balances the earthy squash and mushrooms.
8. 8Ladle into a wide serving bowl or keep in the Dutch oven with a ladle for easy potluck transport. The stew thickens slightly as it sits and travels well.