Golden Butternut Squash and Zucchini Stew

This golden butternut squash and zucchini stew is a hearty and flavorful vegetarian dish that is perfect for a cold night. The squash and zucchini are cooked in a creamy coconut milk broth, and the oregano adds a touch of warmth and spice. The stew is also garnished with fresh parsley or cilantro, which adds a pop of color and flavor.

I first tasted this stew at a vegetarian restaurant in San Francisco. I was immediately hooked on the creamy, flavorful broth and the tender vegetables. I asked the chef for the recipe, and he was kind enough to share it with me. I've been making this stew ever since, and it's always a hit with my friends and family. I hope you enjoy it as much as I do!

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 medium zucchinis, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup unsweetened coconut milk
• 1/2 cup vegetable broth
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. In a large pot or Dutch oven over medium heat, add the butternut squash, zucchini, onion, and garlic.
2. Cook for 5-7 minutes, or until the vegetables begin to soften.
3. Stir in the coconut milk, vegetable broth, and oregano.
4. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or cilantro.

Why It Works

• The combination of butternut squash and zucchini gives the stew a complex and flavorful base.
• The coconut milk adds a creamy richness to the broth.
• The oregano adds a touch of warmth and spice.
• The stew is garnished with fresh parsley or cilantro, which adds a pop of color and flavor.