Summer Squash Stew

Perfect in the late summer and fall, this squash highlighted stew is sure to hit the spot. A medley of naturally sweet ingredients, serve solo or pair with a delicious roasted meat.

Ingredients (Serves 2)

2 medium sized Delicata Squash (chopped into wedges, remove seeds/core)

1 medium Zucchini - (chopped into wedges)

1 medium Yellow Squash - (chopped into 1inch wedges)

1 large potato - (chopped into 1 inch wedges)

1 medium sized carrot - chopped into 1/2 inch wedges

2 Tbsp of corn kernels

1 medium sized onion - chopped into wedges

1 clove of garlic - minced

sprinkle of fresh dill

3 Tbsp olive oil

~1 cups chicken broth (substitute veggie broth if desired)

Salt & Pepper

(Substitute or add parsnips, sweet potato)

Steps

• In a large saucepan or dutch oven, start off the dish by sauteing all of the ingredients except the corn and garlic in olive oil at medium heat. Sprinkle with black pepper and salt.

• When the ingredients are slightly browned, add enough chicken broth to just cover the ingredients.

• Add corn kernels, and dill.

• Add cover to the pot and keep at medium heat.

• The end result should be a stew and not a soup, where the liquid is a little thick/viscous. Having extra liquid is OK and can be used for dipping bread, and it will thicken if you're keeping for leftovers.

• Periodically check the liquid level, making sure it isn't fully absorbed. If it's evaporating too quickly, reduce the heat, make sure the lid is secure and add more broth when needed.

• If there is too much liquid, remove the lid to boil it away.

• The dish is done when all of the ingredients are fork tender (potatoes will usually be the last to be done, unless cut into very small pieces).