Wintergold Stew

• 1 tablespoon vegetable oil
• 1 onion, peeled and diced
• 2 stalks celery, chopped
• 1 red bell pepper, seeded and diced
• 4 garlic cloves, peeled and minced
• 6 cups water
• 2 cups diced peeled butternut squash
• 2 cups diced peeled rutabagas
• 3 teaspoons crushed dried oregano
• 1 12 teaspoons paprika
• 1 teaspoon salt
• 12 teaspoon ground black pepper
• 2 cups chopped kale
• 14 cup chopped fresh parsley

1. Heat oil in a large saucepan oil.
2. Add the onion, celery, bell pepper and garlic, and saute for about 5 minutes.
3. Add water, squash, rutabaga, oregano, paprika and salt; bring to a simmer.
4. Cook for 40 to 45 minutes over medium-low heat until the rutabaga is tender, stirring occasionally.
5. Stir in the kale and cook for about 10 minutes more.
6. To thicken, mash the squash and rutabaga against the side of the pan with the back of a spoon.
7. Stir in the parsley and let stew stand for 5 to 10 minutes before serving.
8. Ladle into bowls and serve hot.

vegetable oil, onion, stalks celery, red bell pepper, garlic, water, butternut squash, peeled rutabagas, oregano, paprika, salt, ground black pepper, chopped kale, parsley

Taken from www.food.com/recipe/wintergold-stew-179626 (may not work)