Autumn Harvest Stew
A hearty and flavorful stew that captures the essence of autumn. The sweetness of acorn squash and white pumpkin pairs perfectly with nutty barley, creating a comforting and wholesome dish that will warm your soul on chilly evenings.
ingredients
- 1 acorn squash, peeled, seeded, and cubed
- 1 small white pumpkin, peeled, seeded, and cubed
- 1 cup barley
- 1 onion, diced
- 3 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 2 cups water
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, for garnish
steps
- 1.
In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until fragrant.
- 2.
Add carrots and celery, cook until slightly softened.
- 3.
Add the acorn squash and white pumpkin cubes, stir well to coat with the onion mixture.
- 4.
Add barley, vegetable broth, water, bay leaves, thyme, paprika, salt, and pepper. Bring to a boil.
- 5.
Reduce heat, cover, and simmer for 45 minutes or until the barley is tender, stirring occasionally.
- 6.
Taste and adjust seasoning if necessary.
- 7.
Remove bay leaves and serve the stew hot, garnished with fresh parsley.
