Roasted Kabocha Squash and Veggie Stew Recipe

Name: Roasted Kabocha Squash and Veggie Stew Recipe
Total time: 75 min
Ingredients: 4 cups cubed peeled kabocha squash (¾-inch cubes); 4 medium carrots, halved lengthwise and thickly sliced (2 cups); 8 oz. fresh cremini mushrooms, halved; 1 medium fennel bulb, quartered, cored, and cut into ¼-inch wedges; ¼ cup white wine vinegar; 1 cup chopped onion; 4 cloves garlic, minced; 4 cups low-sodium vegetable broth; 2 tablespoons no-salt-added tomato paste; 1 teaspoon dried Italian seasoning, crushed; 4 cups shredded fresh Swiss chard; Sea salt, to taste; Freshly ground black pepper, to taste; 2 cups hot cooked farro; ½ cup slivered fresh basil; 2 tablespoons toasted pine nuts, chopped

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This roasted kabocha squash and veggie stew is packed full of seasonal flavors. Spoon each serving over basil-infused farro, and dig in!

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