Pumpkin & Carrot Escovich Stew
Serves 410 mins prep15 mins cook
A savory pumpkin and carrot escovich stew, sautéed with onions, bell peppers, and garlic, served with rice and peas. Perfect for a meatless meal option.
0 servings
What you need
Instructions
Step 1: Cut the kabocha squash, carrots, and onion into relatively small pieces. Step 2: Sauté the onion in butter until translucent. Step 3: Add bell peppers, garlic, scallion, and pimento seeds to the pan. Step 4: Stir in the pumpkin soup mix, water, vinegar, and optional ketchup. Step 5: Stew down the mixture for a couple of minutes until everything is tender.View original recipe