Healthy Recipes Main Dish Stew Fall Vegetable Stew 5.0 (2) 2 Reviews This vegetable stew is a cozy dish for two that highlights the best of late-summer, early-fall produce. Simmered with warm spices and a savory broth, the vegetables become tender and absorb the flavors of the broth. It’s delicious served with warm naan on the side for dipping . By Pat Tanumihardja Pat Tanumihardja Born in Jakarta to Indonesian Chinese parents and raised in Singapore, Pat Tanumihardja has been a food and lifestyle writer for over a decade. EatingWell's Editorial Guidelines Published on September 12, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Jump to recipe Close Credit: Food: Sammy Mila, Photos: Jason Donnelly, Props: Breanna Ghazali. Active Time: 20 mins Total Time: 1 hr Servings: 2 Nutrition Profile: Gut Healthy Anti-Inflammatory Sesame-Free Weight Loss Nut-Free Dairy-Free Healthy Pregnancy Healthy Aging Healthy Immunity Soy-Free High-Fiber Healthy Cholesterol Vegan Vegetarian Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts This stew features seasonal produce, including zucchini, butternut squash and carrot.Butternut squash adds fiber to this stew. Eating enough fiber can help you feel satiated for longer periods of time.You can easily double this recipe to make leftover stew to enjoy throughout the week. Food: Sammy Mila, Photos: Jason Donnelly, Props: Breanna Ghazali. Cook Mode (Keep screen awake) Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 2 servings 1 tablespoon extra-virgin olive oil 3 cloves garlic, minced (1 tablespoon) 1 medium yellow onion, chopped (1 cup) 2 cups butternut squash, peeled, seeded and cubed (½-inch; 1 small squash) 1 small zucchini, cut into ½-inch half-moons (1½ cups) 1 medium carrot, peeled and cut into 1-inch rounds (½ cup) 1 small red bell pepper, cut into 1-inch pieces (¾ cup) 1 medium tomato, chopped (1 cup) ½ teaspoon ground coriander ½ teaspoon ground cinnamon ½ teaspoon smoked paprika ½ teaspoon kosher salt ¼ teaspoon ground pepper ¼ teaspoon ground turmeric 2 cups unsalted vegetable broth ½ teaspoon grated lemon zest 1 tablespoon lemon juice Chopped fresh cilantro for garnish (optional) Directions Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add minced garlic and chopped onion; cook, stirring, until fragrant and softened, 1 to 2 minutes. Add cubed butternut squash and the prepped zucchini, carrots, bell pepper and tomato; cook until the vegetables are starting to soften, 3 to 5 minutes. Add ½ teaspoon each coriander, cinnamon, paprika and salt, and ¼ teaspoon each pepper and turmeric. Food: Sammy Mila, Photos: Jason Donnelly, Props: Breanna Ghazali. Add 2 cups broth; stir and bring to a gentle boil over medium-high heat. Reduce heat to maintain a gentle simmer. Cover and simmer, stirring occasionally, for 30 minutes. Food: Sammy Mila, Photos: Jason Donnelly, Props: Breanna Ghazali. Increase heat to a lively simmer; cook, uncovered, until the liquid is thick and reduced, 10 to 15 minutes. Add ½ teaspoon lemon zest and 1 tablespoon lemon juice; stir to combine. Garnish with cilantro, if desired. Food: Sammy Mila, Photos: Jason Donnelly, Props: Breanna Ghazali. Frequently Asked Questions Can I scale this recipe to make more servings? Yes, you can easily double this recipe to serve four instead of two. You may need to adjust the cook time of the vegetables. EatingWell.com, September 2025 Save Rate Print Nutrition Facts (per serving) 225 Calories 8g Fat 39g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Serving Size 2 cups Calories 225 % Daily Value * Total Carbohydrate 39g 14% Dietary Fiber 9g 32% Total Sugars 13g Added Sugars 0g 0% Protein 5g 10% Total Fat 8g 11% Saturated Fat 1g 6% Cholesterol 0mg 0% Vitamin A 1519µg Vitamin C 114mg 126% Vitamin D 0µg Vitamin E 5mg 35% Folate 102µg Vitamin K 31µg Sodium 511mg 22% Calcium 162mg 12% Iron 3mg 16% Magnesium 102mg 24% Potassium 1276mg 27% Zinc 1mg 10% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.