Winter Vegetable Stew Recipe | Food Network

Ingredients

• 1 white or cheese pumpkin, about 6 pounds
• 1/2 cup spice mixture, recipe follows
• 1 to 2 tablespoons extra virgin olive oil
• 2 ounces thinly sliced leeks
• 5 ounces cipolinni onions, roasted then peeled
• 5 ounces red pearl onions, roasted then peeled
• 1/2 teaspoon freshly grated nutmeg
• 1/2 jalapeno pepper, seeded and finely minced
• 3 toasted cinnamon sticks
• 12 to 15 ounces peeled butternut or other squash, cut into 1-inch cubes and roasted 20 minutes in a preheated 350 degree F oven
• 4 ounces peeled rutabaga, cut into 1-inch cubes and roasted 30 minutes
• 4 ounces peeled turnip, cut into 1-inch cubes and roasted 15 to 20 minutes
• 4 cups squash sauce, recipe follows
• 2 large Peruvian potatoes, steamed, peeled and cut into 1-inch cubes
• 3 to 4 large Yukon gold potatoes, steamed, peeled, and cut into1-inch cubes
• 1/4 cup coarsely chopped fresh herbs
• 2/3 cup ras el hanout
• 1/4 cup raw cane sugar
• 1 tablespoon kosher or coarse sea salt
• Freshly ground black pepper