Winter squash & bison stew

Featuring healing herbs, this lightly sweet stew will surely warm you on a crisp winter’s day.

Darya Pino (CC BY 2.0)

Related to mint, rosemary is a small evergreen shrub prized for its aroma and flavor as well as its healing properties. Rosemary stimulates the immune system, improves digestion and increases circulation. Native to the Mediterranean, rosemary is now cultivated in temperate regions throughout the world.

Prep

• 1 medium winter squash
• 1 tablespoon extra virgin olive oil
• 1 sweet onion
• 6 cloves garlic
• 2 celery stalks
• 2 carrots
• 3 cups broccoli
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 can garbanzo beans

Preheat oven to 350°.

Cut squash in half, remove seeds. Spread oil on cut sides. Place cut side down in baking dish and bake 45 minutes to an hour, until squash is soft.

While squash is baking, prep remainder of ingredients.

Peel and chop onion. Finely chop garlic. Chop celery and carrots. Chop broccoli crowns, and peel and chop broccoli stems. Place rosemary, thyme and bay leaf in an herb bag. Rinse and drain beans.

When squash is finished, scoop out flesh and cut into bite-sized chunks.

Stovetop

• 2 tablespoons extra virgin olive oil
• 1 pound bison stew meat
• ½ teaspoon chile powder
• ½ teaspoon cumin
• 2 quarts beef broth
• 2 tablespoons apple cider vinegar

Sauté onions over medium heat, with extra virgin olive oil, in a large Dutch oven or soup pot, until soft.

Add bison and continue to cook, stirring frequently, until browned on all sides.

Add garlic, celery, carrots spices, broth, beans and apple cider vinegar. Bring to a boil, then reduce heat. Add herb bag and simmer for 10 minutes.

Add broccoli and squash and cook for a further 10 minutes.

Serve
Remove herb bag and ladle stew into bowls. Enjoy!

Preparation: 10 minutes, plus 1 hour to bake
Serves: 4