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ROASTED SQUASH AND PARSNIP STEW

Vegan Cook's Bible
by Pat Crocker
Roasting the vegetables mellows their flavor and brings out their natural sugars. This is a satisfying winter stew that is even better the day after it is made.
Serves 6

Ingredients

• 1 butternut squash, cut in half lengthwise, seeds removed
• 3 large onions, quartered
• 2 parsnips, cut into chunks
• 10 cloves garlic
• 3 tbsp olive oil, divided
• 2 tbsp balsamic vinegar
• 2 leeks, white and light green parts, sliced
• 3 cups tomato sauce
• Sea salt and freshly ground pepper

Preheat oven to 375°F
2 rimmed baking sheets, lightly oiled

Directions

1. Arrange squash, cut side down, on prepared baking sheet. Bake in preheated oven for 40 minutes or until tender when pierced with the tip of a knife. Let cool completely. Peel off skin and cut into 1-inch pieces. Set aside.

2. Meanwhile, on second prepared baking sheet, combine onions, parsnips and garlic. Drizzle with 2 tbsp of the oil and vinegar. Bake alongside squash for 30 minutes or until caramelized and tender when pierced with the tip of a knife.

3. In a large saucepan, heat remaining oil over high heat. Add leeks and reduce heat to medium. Cook, stirring occasionally, for 6 to 8 minutes or until soft. Add tomato sauce, squash, onions, parsnips, garlic and pan juices and simmer over low heat for 12 minutes to blend flavors and heat through. Season to taste with salt and pepper.

Tip
To prepare stew ahead: Complete through to the point of adding squash, onions, parsnips, garlic and pan juices to the saucepan in Step 3 but do not simmer. Cool, cover and refrigerate for up to 24 hours. Bring to room temperature and simmer on medium-low heat for 12 minutes.