Parsnip Squash + Pear Stew

 

Ingredients

4 tbsp olive oil, divided in two

600g butternut squash peeled, seeds removed and cut into pieces ½ inch thick

600g parsnip, peeled and cut into pieces ½ inch thick

1 large white onion, quartered and sliced

A Handful of your favourite mushrooms, chopped

2 cloves garlic, peeled and minced

2 pears, core removed, cut into small pieces

1 tbsp apple cider vinegar

1 tbsp red wine vinegar

½ cup dry puy lentils (you can use black lentils but might need to adjust cooking time)

8 cups stock or water

3 tbsp tamari

1 tbsp maple syrup

2 tsp dijon mustard

½ tsp sea salt (you may not need this if you are using salted stock – adjust accordingly)

½ tsp ground sage

1 tbsp plain flour/2 tbsp water

A few handfuls of kale, cut into bite sized pieces

Preparation

Preheat oven to 425 degrees F.

 

Peel and cut butternut squash and parsnips and weigh out around 600g each. Toss cut vegetables with the divided oil, using 2 tbsp.

 

Cover a large baking sheet with parchment paper and lay out oiled vegetables in a single layer. Sprinkle sea salt and pepper over top. Bake for about 35 minutes. A fork should easily puncture the pieces. I broiled mine for a few minutes on high afterwards for a bit of char. This is optional but it adds flavour.

While the vegetables are baking heat the remaining 2 tbsp in a large pot on a low/medium heat.

Add sliced onions and mushrooms and saute for 20 minutes.

Add cut pears and minced garlic and saute for 5 minutes.

Increase heat to high.

Add 1 tbsp apple cider vinegar and 1 tbsp red wine vinegar to deglaze.

Add ½ cup dry lentils, stock or water, tamari, dijon, sea salt, and ground sage and bring everything to a boil. Continue to cook on a high heat for 20 minutes.

Mix 1 tbsp flour into 2 tbsp water. Pour into stew and mix.

Add cooked vegetables and cook for another 10 minutes.

Remove from heat and fold in kale pieces.

Season to taste with sea salt and pepper.

Enjoy!