Caribbean Corn and Butternut Squash Stew

Ingredients

• 1 tablespoon olive oil
• 1 onion, sliced
• 2 garlic cloves, crushed
• 1 medium butternut squash, peeled and cut into ½ inch cubes
• 1 red bell pepper, seeded and sliced
• 1 bay leaf
• 1 can (28 ounces) chopped tomatoes
• 1 can (15 ounces) black-eyed peas
• 1 cup frozen corn, thawed
• 1¼ cups reduced-sodium vegetable broth
• 1 tablespoon Worcestershire sauce, or to taste
• 1 teaspoon hot red pepper sauce, or to taste
• 1 tablespoon dark brown sugar
• 1-2 teaspoons balsamic vinegar
• Chopped parsley