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Full of good-for-you vegetables, this delicious, hearty stew will warm you up and fill you up.

Wintergold Stew

1 tablespoon vegetable oil
1 onion, diced
2 celery ribs, chopped
1 red bell pepper, seeded and diced
4 cloves garlic, minced
6 cups water
2 cups diced peeled butternut squash
2 cups diced peeled rutabaga
3 teaspoons crushed dried oregano
1 1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups chopped kale
1/4 cup chopped fresh flat-leaf parsley

1. Heat oil in a large saucepan oil. Add the onion, celery, bell pepper and garlic, and sauté for about 5 minutes. Add water, squash, rutabaga, oregano, paprika and salt; bring to a simmer. Cook for 40 to 45 minutes over medium-low heat until the rutabaga is tender, stirring occasionally.
2. Stir in the kale and cook for about 10 minutes more.
3. To thicken, mash the squash and rutabaga against the side of the pan with the back of a spoon. Stir in the parsley and let stew stand for 5 to 10 minutes before serving.
4. Ladle into bowls and serve hot.

Makes 6 servings.

Cooking Tip: Other winter squash, such as red kuri, buttercup, or Hubbard, may be substituted for the butternut squash.

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