Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium heat, then add 2 medium thinly sliced yellow onions and 3 medium sliced carrots, cooking for 8 minutes until softened.

2. 2

   Stir in 4 minced garlic cloves and 1.5 kg of cubed butternut squash, sautéing for 5 minutes until lightly browned.

3. 3

   Pour in 150 ml of dry red wine and deglaze the pot, scraping up any browned bits from the bottom, then allow the wine to reduce for 2 minutes.

4. 4

   Add 400 grams of diced tomatoes (undrained), 700 ml of vegetable broth, 2 tablespoons of Herbes de Provence, 2 dried bay leaves, 1.5 teaspoons of salt, and 0.5 teaspoon of black pepper to the pot, stirring well to combine.

5. 5

   Bring the mixture to a gentle simmer on the stovetop, then cover the pot with a tight-fitting lid.

6. 6

   Transfer the covered pot to a preheated oven at 160°C (325°F) and slow-cook for 3 hours and 30 minutes, or until the butternut squash is very tender and the flavors have melded.

7. 7

   Remove the bay leaves, then taste and adjust the seasoning if necessary before serving the Provençal Butternut Squash & Herb Daube garnished with 0.25 cup of fresh chopped parsley.