Orange and Ginger Squash Stew

• 2 onions, chopped
• 2 green bell peppers, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 3 cups winter squash, peeled and cut into 1/2 inch cubes
• 3 medium baking potatoes, peeled and cut into 1/2 inch cubes
• 1 (14 ounce) can diced tomatoes, do not drain
• 2 cups vegetable stock
• 12 cup orange juice
• 14 teaspoon ground ginger
• 1 cup sour cream
• 2 tablespoons fresh parsley, minced
• 1 tablespoon orange zest
• salt and pepper
• 4 cups cooked noodles or 4 cups cooked rice

1. Saute onions, pepper and garlic in oil in a large saucepan until tender, about 4 minutes.
2. Add squash, potatoes, tomatoes, stock, orange juice and ginger.
3. Heat to boiling.
4. Reduce heat and simmer, uncovered for 30 minutes.
5. Reduce heat to low; stir in sour cream, parsley, and orange rind.
6. Season to taste with salt and pepper.
7. Serve over hot noodles or rice.

onions, green bell peppers, garlic, olive oil, winter, baking potatoes, tomatoes, vegetable stock, orange juice, ground ginger, sour cream, fresh parsley, orange zest, salt, noodles

Taken from www.food.com/recipe/orange-and-ginger-squash-stew-231398 (may not work)