Autumn Harvest Squash & Brussels Sprouts Stew Recipe
Cozy up with this hearty, nutrient-packed stew featuring acorn squash, Brussels sprouts, and a medley of sweet and savory flavors. Perfect for warming up on chilly days!
IMMUNE-BOOSTING SOUPS
Wrap yourself in the cozy flavors of fall with this hearty Autumn Harvest Squash & Brussels Sprouts Stew. Packed with seasonal produce like acorn squash, Brussels sprouts, and apples, this stew is a perfect balance of sweet and savory. It’s a nutritious, comforting dish that’s ideal for chilly autumn days.
Why Choose Autumn Harvest Stew?
This stew is a celebration of seasonal ingredients, combining sweet apples and apricots with earthy Brussels sprouts and squash. High in fiber, vitamins, and plant-based protein, it’s a filling and healthful meal that’s simple to prepare.
Autumn Harvest Squash & Brussels Sprouts Stew Recipe
Ingredients You’ll Need
Onion, chopped – 1 small
Apple, cored and chopped – 1
Fresh sage, crushed – 2 tablespoons
Dried apricots, finely chopped – 6
Garlic cloves, minced – 6
Brussels sprouts, halved – 150 g
Acorn squash, peeled and cubed – 240 g
Fennel bulb, sliced thinly – 1 small
Low-sodium vegetable broth – 360 ml
Balsamic or sherry vinegar – 1 tablespoon
Fresh rosemary – 1 tablespoon (or 1 teaspoon dried rosemary)
Cooked red kidney beans – 250 g (or 1 can, drained)
Freshly ground pepper – to taste
Health Benefits of Each Ingredient
Acorn squash: A rich source of vitamin A and fiber, acorn squash adds natural sweetness and creaminess to the stew.
Brussels sprouts: Packed with vitamin C and antioxidants, Brussels sprouts bring a hearty, earthy flavor.
Apple: Adds natural sweetness and a dose of fiber and vitamin C.
Fennel: Contains antioxidants and aids digestion while adding a subtle licorice flavor.
Kidney beans: Provide plant-based protein and essential minerals like iron and magnesium.
Sage and rosemary: Enhance the dish with warm, aromatic flavors and provide anti-inflammatory properties.
Step-by-Step Instructions
Prepare the base:
In a large pot, sauté the chopped onion and minced garlic with a splash of water over medium heat until tender and fragrant.
Add the vegetables:
Stir in fennel, acorn squash, and Brussels sprouts. Pour in the vegetable broth, and add sage and rosemary. Simmer for 10 minutes.
Incorporate sweetness:
Add chopped apple and dried apricots to the pot. Cook for an additional 5 minutes, or until the vegetables are tender.
Finish the stew:
Stir in cooked kidney beans and balsamic or sherry vinegar. Simmer for 2-3 minutes. Season with freshly ground pepper to taste.
Serve and enjoy:
Ladle the stew into bowls and serve warm, garnished with a sprig of rosemary if desired.
Why This Stew is Perfect for Fall
Seasonal and Nutritious: Packed with fall produce, this stew is loaded with fiber, vitamins, and antioxidants.
Comforting and Hearty: The blend of squash, Brussels sprouts, and kidney beans makes this a filling meal.
Sweet and Savory: The combination of apples, apricots, and balsamic vinegar creates a perfect balance of flavors.
Tips for Making the Best Autumn Harvest Stew
Add Protein: For a heartier meal, include chickpeas or lentils in addition to kidney beans.
Customize Your Veggies: Swap acorn squash for butternut squash or sweet potatoes if preferred.
Make It Ahead: This stew tastes even better the next day as the flavors meld together.
Embrace the Flavors of Fall with Every Bite
This Autumn Harvest Squash & Brussels Sprouts Stew is more than a meal—it’s a warm hug in a bowl. Loaded with wholesome, seasonal ingredients, it’s the ultimate comfort food for cozy evenings.
Savor the Essence of Autumn
Bring the season to your table with this nutrient-packed, flavorful stew. Try the recipe today and enjoy the best of fall in every spoonful!