Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Autumn Root Stew Recipe
    Lost? Site Map

    Autumn Root Stew

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    40 mins

    30 mins

    Jagash Vanhal's Note:

    This is is the perfect recipe for harvest time or for a long cold winter. The ingredients are quite affordable and the yield is high. It is very filling and nutritious as well as freezing fairly well. This is an original creation.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 8-12



    Units: US | Metric


    1. 1
      Slice the butternut squash lengthwise and place the two haves pointing upwards on a non-stick baking tray. Spooning out the seeds and put them on the tray beside the squash. Bake at 350F for 20 minutes or until the flesh is soft.
    2. 2
      While the squash is baking, put the bacon in a frying pan and cook it (though not to the point of being crispy). Remove the bacon and leave the bacon fat in the frying pan.
    3. 3
      Chop or tear the bacon into small pieces and set aside.
    4. 4
      Add the diced onion, diced ginger and peanuts to the bacon-fat frying pan and saute until the onions are translucent and the peanuts are a darker brown shade. Set aside with the bacon.
    5. 5
      Remove the squash from the oven and use a spoon to extract all of the flesh from the squash. Add the flesh and the toasted seeds to a large stockpot.
    6. 6
      Peel and cube the sweet potatoes, adding them to the stock pot.
    7. 7
      Peel and chop the carrots and parsnips, adding them to the stock pot.
    8. 8
      Add the water, can of coconut milk, bay leaves, parsley, mesquite powder, chili powder, salt and pepper to the stock pot and stir.
    9. 9
      Put the stockpot on a stove top element set on medium for 30 minutes and cover.
    10. 10
      Add the set aside onions, peanut, ginger, bacon and cook for another 10 minutes.
    11. 11
      Serve and set aside portions for later. Freezing or canning is recommended.

    Ratings & Reviews:

    • on November 14, 2009


      Jagash, This was such an interesting combination of some of my favorite foods that I could not resist. I had to give it a try! I have to say, though, I used this recipe as a base because I prefered to roast the vegetables (onion, squash, carrots, sweet potatoes, parsnips) all together for an hour and then add all of that to the stock. That was such a nice taste. The roasted, caramelized vegies, ginger, peanuts, salty bacon and nutty coconut. Very nice!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Autumn Root Stew

    Serving Size: 1 (244 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 340.6
    Calories from Fat 173
    Total Fat 19.2 g
    Saturated Fat 11.4 g
    Cholesterol 5.4 mg
    Sodium 450.3 mg
    Total Carbohydrate 40.3 g
    Dietary Fiber 7.7 g
    Sugars 9.7 g
    Protein 7.5 g

    The following items or measurements are not included:


    mesquite powder

    Ideas from


    Over 475,000 Recipes Network of Sites