Roasted Butternut Squash Carrot Apple Stew with Leeks and Wild Rice (Meatless Monday)
The flavours of Autumn come together in a bowl with Butternut Squash, Carrots and Apples, oven roasted, and combined with leeks, wild rice, sherry, thyme, sage and a pinch of nutmeg. Packed with nutrition, this stew is the perfect Meatless Monday meal.
Recipe type: Entree
  • 4 cups peeled and cubed butternut squash(this was one small squash)
  • 2 cups peeled and diced (thickish) carrots
  • 2 cups peeled, cored, diced apple (I used a tart heirloom apple-granny smith would work well)
  • 1½ tablespoons neutral oil, divided (I used grape seed, but canola would work)
  • 1 tablespoon salted butter
  • 2 cups diced leeks, washed and drained
  • ¾ teaspoon dry thyme leaves
  • ¾ teaspoon dry, rubbed sage
  • ½ cup dry sherry (or a dry white wine)
  • 6 cups vegetable stock (or water)
  • ¼ cup wild rice
  • pinch of grated nutmeg (freshly grated is better)
  • salt and ground black pepper, to taste
  1. Preheat the oven to 400° F. You will want to have two racks in the oven, one set in the middle and one set above it.
  2. Cover two baking sheets with parchment paper and set aside.
  3. Place the butternut squash and carrots into a bowl and add 1 tablespoon of the oil.
  4. Toss to coat the squash and carrots in the oil and pour out in a single layer on one of the prepared baking sheets.
  5. Using the same bowl, add the apples and the remaining ½ tablespoon of oil, toss to coat the apples in the oil and pour out in a single layer onto the remaining baking sheet.
  6. Place both baking sheets into the preheated oven, with the apples on the middle rack and the squash and carrots on the upper rack.
  7. Set a timer for 20 minutes.
  8. Remove the baking sheet with the apples from the oven, and move the baking sheet with the squash and carrots to the middle rack.
  9. Set the timer for another 15 minutes to allow the squash and carrots to finish roasting.
  10. While everything is roasting, add the butter to a large stockpot, over medium heat and allow to melt.
  11. Add the leeks, thyme and sage, stir to combine.
  12. Cover and allow the leeks to sweat, about 4 minutes.
  13. Remove the cover and add the sherry (or dry white wine).
  14. Allow to simmer for about 2 minutes.
  15. Add the vegetable stock (or water) and the wild rice.
  16. Cover and allow the rice to cook fully according to the package instructions (since I used all wild rice that wasn't precooked, this took about 50 minutes).
  17. Once the rice is fully cooked, add the roasted butternut squash, carrots and apples, stir to combine.
  18. Grate in some fresh nutmeg, just a pinch (a little less than ⅛ teaspoon) and add salt and ground black pepper, to taste.
  19. Simmer uncovered for about 15 minutes.
  20. Serve hot, in bowls.
Recipe by The Saucy Southerner at