Orange and Ginger Squash Stew |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is from 1001 Low-Fat Vegetarian Recipes. Try substituting sweet potatoes for the squash. I bet this would freeze well. Ingredients:
2 onions, chopped |
2 green bell peppers, chopped |
2 garlic cloves, minced |
1 tablespoon olive oil |
3 cups winter squash, peeled and cut into 1/2 inch cubes |
3 medium baking potatoes, peeled and cut into 1/2 inch cubes |
1 (14 ounce) can diced tomatoes, do not drain |
2 cups vegetable stock |
1/2 cup orange juice |
1/4 teaspoon ground ginger |
1 cup sour cream |
2 tablespoons fresh parsley, minced |
1 tablespoon orange zest |
salt and pepper |
4 cups cooked noodles or 4 cups cooked rice |
Directions:
1. Sauté onions, pepper and garlic in oil in a large saucepan until tender, about 4 minutes.
2. Add squash, potatoes, tomatoes, stock, orange juice and ginger.
3. Heat to boiling. Reduce heat and simmer, uncovered for 30 minutes.
4. Reduce heat to low; stir in sour cream, parsley, and orange rind.
5. Season to taste with salt and pepper. Serve over hot noodles or rice.
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