Kabocha Vegetable Stew
A delicious blend of winter vegetables with a honey-soy glaze.


1 medium-large Kabocha squash (3 - 3 1/2 pounds)
2 large onions
2 fennel bulbs
2 1/2 Tbs olive oil
2 medium russet potatoes
2 cups vegetable broth
1 cup white wine
2 cloves garlic
1 lb. mushrooms, sliced (we used about half that)
1/4 tsp cayenne
3 medium tomatoes, cut in chunks
1 bunch kale
3 Tbs cider vinegar
1-2 Tbs honey
1 tsp soy sauce
Rice or grain for serving over.


Cutting a raw squash like this is way too much trouble! Although we didn't make it this way last time, we recommend throwing the squash in the oven at about 350 or so for 15-20 minutes first. You may need to make some fork incisions so it doesn't blow up in the oven.

Chop onions, prepare squash, and slice fennel. Heat 1 1/2 Tbs olive oil in large frying anand add squash (if raw), onions, fennel, about 1/2 teaspoon salt, and pepper to taste. Cook veggies on medium until all veggies are beginning to color in spots, about 20 minutes.

Meanwhile, peel and cut potatoes into 1 inch chunks. Put them in a pot with the broth and white wine, and cook at an easy boil for about 10 minutes.

In a large pot that will hold the final stew, heat 1/2 Tbs olive oil, 1 clove garlic, mushrooms, cayenne, and a dash of salt. Saute their mushrooms until their juice cooks away.

Add in the potatoes with their broth and the squash mixture. Lower heat, cover tightly, and simmer about 30 minutes until veggies are tender and squash and potatoes are just falling apart. Add extra liquid if necessary.

Start cooking the rice or grain.

Meanwhile, wash kale and cut out the stems. Chop the leaves into large pieces. Heat more olive oil and another clove of garlic, and saute the kale until it wilts, then add it to the stew.

Add the cider vinegar, honey, and soy sauce, and turn up the heat. Stir everything for a few minutes as the juice cooks down and forms a glaze. Season with salt and pepper if needed.

Serve over rice or grain.




The New Vegetarian Epicure, pg. 143