Winter Vegetable Stew Recipe

Name: Winter Vegetable Stew Recipe
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

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This Winter Vegetable Stew recipe is rich, flavorful, and comes together faster than you think. Pure comfort in a bowl. Get the full recipe.

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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