Herb-Roasted Squash & Mushroom Stew

Roasting the squash first is the quiet signature of this American herb-roasted stew. Butternut cubes and cremini mushrooms mingle with sage and thyme in a simple tomato broth for one-pot comfort.

Serves 4 · 20 min prep · 45 min cook

Estimate for one serving

• 285 cal
• 8g protein
• 42g carbs
• 11g fat
• 3g fiber

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Ingredients

• 1 medium (about 2 lb) butternut squash
• 12 oz cremini mushrooms
• 1 large yellow onion
• 2 medium carrots
• 2 celery stalks
• 4 garlic cloves
• 8 fresh sage leaves
• 4 fresh thyme sprigs
• 3 tbsp olive oil
• 4 cups vegetable broth
• 1 (14.5 oz) can canned diced tomatoes
• 2 tbsp tomato paste
• 1 bay leaf
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 cup chopped fresh parsley
• optional crusty bread for serving

Instructions

1. 1Preheat the oven to 425°F. Peel the butternut squash, scoop out the seeds, and cut it into 1-inch cubes. Wipe the mushrooms clean and quarter them. Dice the onion, carrots, and celery; mince the garlic.
2. 2Toss the squash cubes on a large rimmed baking sheet with a drizzle of olive oil, half the salt, and a few grinds of pepper. Roast for 20 minutes until the edges start to caramelize and the squash is tender when pierced.
3. 3While the squash roasts, heat the remaining olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 8 minutes.
4. 4Stir in the mushrooms and cook until they release their liquid and begin to brown, 6 to 8 minutes. Add the garlic, chopped sage, and thyme leaves stripped from the stems; cook just until fragrant, about 1 minute.
5. 5Clear a small space in the pot and add the tomato paste. Let it toast for 30 seconds, then stir it through the vegetables. Sprinkle in the smoked paprika and remaining salt and pepper.
6. 6Pour in the vegetable broth and diced tomatoes with their juices. Add the bay leaf and bring the mixture to a gentle simmer.
7. 7Fold the roasted squash into the pot. Simmer uncovered for 12 to 15 minutes so the flavors meld and the stew thickens slightly. Taste and adjust seasoning.
8. 8Remove the bay leaf and thyme stems. Ladle into bowls, finish with chopped parsley, and serve hot with crusty bread if desired.