Orange and Ginger Squash Stew

This is from 1001 Low-Fat Vegetarian Recipes. Try substituting sweet potatoes for the squash. I bet this would freeze well.

• Ready In: 55 mins
• Serves: 4-6

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.