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Recipes Around the World International Vegetarian Union
Vegan Holiday Recipes
Contributed by Vegetarians and Vegans from around the world
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Buttercup Squash, Parsnip And Cranberry Bean Stew
From: Karen Sonnessa

Recipe By :
Vegetarian Times, November 1998
Serving Size : 4

  • 1 tablespoon canola oil
  • 1 cup sliced celery -- (about 2 med. stalks
  • 2 garlic cloves -- minced (2 to 3)
  • 1 chipotle pepper -- minced
  • 4 large tomatoes -- cored and diced
  • 1 1/2 tablespoons paprika
  • 1 tablespoon dried oregano
  • salt and pepper to taste
  • 2 cups peeled and diced buttercup or butternut squash
  • 2 cups peeled and diced parsnips -- (about 2 large)
  • 12 pearl onions -- peeled, up to 16
  • 1 cup diced carrots
  • 2 1/2 cups water
  • 1 1/2 cups cooked or canned cranberry beans -- drained
  • 1 cup fresh or frozen corn kernels
  • 8 broccoli florets
In a large saucepan, heat oil; add celery, garlic and chipotle.
Saute 3 to 4 minutes.
Add tomatoes, paprika, oregano, and salt and pepper; cook about 8 minutes more over medium-low heat, stirring frequently, until mixture resembles thick pulp.
Add squash, parsnips, onions, carrots and water; cook, stirring occasionally, until squash and parsnips are tender, about 30 minutes.
Stir in beans, corn and broccoli.
Cover and cook 5 to 10 minutes more.

Serve in a large bowl with brown rice or quinoa on the side, or in a baked pumpkin
(see Baked Pumpkin with Vegetable Pilaf).
Makes 4 to 6 servings.

Per Serving:
347 Cal.; 10g Prot.; 3g Fat; 64g Carb.; 0 Chol.; 900mg Sod.; 18g Fiber.

The mildly sweet flavor and firm texture of parsnips pairs well with the delicately flavored buttercup squash; chipotle pepper adds a smoky, peppery nuance.