Squash Stew with Kale and Winter Roots

Prep and Cooking: 45 mins


  • 1 large onion or 2 leeks
  • 600g squash
  • ½ head celeriac
  • 2 parsnips
  • 400g potatoes
  • 2 large carrots
  • 200g kale, cabbage or spinach

From the cupboard:

  • cooking oil
  • salt to taste
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • ½ teaspoon ginger powder
  • 1 tomato tin


  1. Chop all the roots into bigger chunks. Slice the onions and greens roughly
  2. Start stir frying the veg into a cooking pot in the following order: onions, carrots, parsnips, celeriac and squash (leave the potatoes and the greens out for the moment)
  3. When the stir fried roots soften a bit stir in the spices and then the tinned tomatoes
  4. In about 15 minutes add the potatoes and the greens
  5. Cook until ready

You can serve the stew with rice or quinoa

Recipe design by Pavlina