Prep 15 mins
Cook 50 mins
This is a savory and filling summer stew with acorn squash and beans. I believe I found this recipe originally on Vegetarian Times and modified it a bit. It makes a hearty stew that is incredibly filling. It is quite a healthy dish and should suit meat eaters and not alike.
- 1 acorn squash
- 1 tomatoes, diced
- 1 zucchini, diced
- 1 yellow bell pepper, diced
- 3⁄4 lb firm tofu, drained and diced (garlic pepper tofu steaks work best)
- 1 (8 ounce) can white beans
- 1 lime
- 5 tablespoons olive oil
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried basil
- 1 shallot, finely chopped
- 2 green onions, sliced fine
- 4 garlic cloves, finely minced
- 1 tablespoon salt
- 1 teaspoon pepper
- 1⁄2 bunch fresh parsley, finely chopped
- 3 cups cooked rice (for serving)
- cut squash in half and lightly coat with olive oil and bake at 450 F for about 40 min while preparing other ingredients.
- Dice tomatoes, zucchini, yellow bell pepper and tofu.
- Fry tofu cubes lightly in some olive oil with dried thyme, basil, salt and pepper for about 5 minutes.
- Add shallot, garlic, zucchini and bell pepper and sautee for a few more (about 5) minutes.
- Add tomatoes, cook 1-2 minutes more.
- Remove acorn squash from oven and scoop out thoroughly softened lightly golden flesh and mix into remaining stewed ingredients.
- Taste and adjust seasonings if necessary.
- Remove from heat.
- Add chopped parsley and green onions.
- Top with 2 tbsp of olive oil and juice of 1 lime.
- Serve with rice or bread.