Name: Beetroot & Butternut Stew Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: International
Ingredients: 2 medium-sized beetroot, peeled and cubed; 1 small butternut squash, peeled, seeded, and cubed; 1 onion, chopped; 2 cloves of garlic, minced; 2 tablespoons of olive oil; 1 teaspoon of dried thyme; 1 teaspoon of ground cumin; 3 cups of vegetable broth; Salt and pepper to taste; Fresh parsley for garnish

How To Make Beetroot & Butternut Stew

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Preparation: 15 minutes

Cooking: 40 minutes

Total: 55 minutes

Serves:

Ingredients

2 medium-sized beetroot, peeled and cubed
1 small butternut squash, peeled, seeded, and cubed
1 onion, chopped
2 cloves of garlic, minced
2 tablespoons of olive oil
1 teaspoon of dried thyme
1 teaspoon of ground cumin
3 cups of vegetable broth
Salt and pepper to taste
Fresh parsley for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until they become translucent.
Add the cubed beetroot and butternut squash to the pot and stir well.
Sprinkle in the dried thyme, ground cumin, salt, and pepper. Mix to coat the vegetables evenly with the spices.
Pour in the vegetable broth and bring the stew to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the vegetables are tender.
Once the stew is cooked, taste and adjust the seasoning if needed.
Serve the beetroot and butternut stew hot, garnished with fresh parsley.