I cannot praise this recipe more. Thank you to Molly Yeh and Food Network for the inspiration! This dish is full of flavor and well worth the two hours of braising time in the oven. 

 

I like to eat it with warm bread to dip in the juices. Spooning it over rice is also an excellent addition, and it is perfect on its own. 

 

Yield 6 servings 

 

¼ cup olive oil

1 large onion, chopped

3 carrots, chopped

2 stalks celery, chopped

Salt and pepper

¼ tsp cayenne pepper

3 cloves garlic, minced

1 cup red wine

1 lb. butternut squash, peeled and cut into 1½ inch chunks

1 14.5oz. can diced tomatoes

2 cups vegetable broth

2 15oz. cans chickpeas, drained and rinsed

2 sprigs fresh rosemary

2 bay leaves

⅓ cup parsley, chopped 

 

Preheat oven to 350℉

 

Heat the olive oil in a large ovenproof stockpot or a Dutch oven on medium-high heat. Add the onion, carrots, and celery. Stir occasionally until the vegetables are soft, about 10-12 minutes. 

 

Add the cayenne, a pinch of salt and pepper, garlic, and cook for one minute. Add the wine and simmer for 3-4 more minutes. 

 

Next, add the squash, tomatoes, broth, chickpeas, rosemary, bay leaves, and stir to combine. 

 

Cover the pot, transfer it to the oven, and braise until the squash is tender about two hours. Discard the bay leaves and rosemary. You can add a little extra vegetable broth or water if it seems too thick. However, it is meant to be a thick and hearty consistency. Season with salt and pepper to taste. Spoon it into bowls and garnish with the parsley. 

 

Just Salt It, and enjoy!