Shepard's Stew | Beantown Baker

Tuesday, September 25, 2012

Shepard’s Stew

Nothing beats a great stew recipe. Stews provide that warm stick-to-your-ribs kind of feeling that I comes with eating comforting foods this time of year. With ingredients like sausage, potatoes, and vegetables, this Shepard’s Stew will fill you up and warm you from the inside out.

To learn more about this Shepard’s Stew, head over to Cooking New England for the full post and recipe.

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11 Responses to “Caramelized Butternut Squash”

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Pam — November 15, 2010 at 12:52 pm

I have been loving Butternut Squash more than ever this season, myself! Your pictures are lovely, and making me hungry!
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Lauren — November 15, 2010 at 1:01 pm

I LOVE butternut squash… especially when roasted until slightly crisp on the outside. Your caramelized version looks great – I will need to add a touch of brown sugar and butter next time I make it.
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Boston Food Diary — November 15, 2010 at 3:45 pm

YUM!!! I started my butternut squash kick this weekend- this looks amazing!
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Melissa — November 15, 2010 at 3:55 pm

I have a butternut squash from my CSA that I’m dying to cut into. I have a question though, how does one peel a butternut squash?
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Jen — November 15, 2010 at 3:57 pm

Melissa – I like to use a Y-shaped vegetable peeler to peel the skin off. You could do it with a knife, but I would be worried about cutting myself.
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Julie — November 15, 2010 at 4:10 pm

Sounds like a fabulous way to prepare those squash. I’ll have to remember this for if we have another bumper crop next year!
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Bianca @ Confessions of a Chocoholic — November 15, 2010 at 4:23 pm

Hi Jen, nice seeing you again yesterday. I usually roast my butternut squash with brown sugar too but I can’t believe I never thought of adding butter! I usually omit the salt and pepper because I like it very dessert-like, so I add cinnamon too 🙂
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Paula — November 15, 2010 at 5:41 pm

what a great blog!
here is so many inspirations,

have a nice time,
Paula
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Megan — November 16, 2010 at 12:49 am

I love butternut squash too. It’s definitely delicious with just a bit of brown sugar. Sometimes I go a bit overboard and roast it with a whole lot of butter, brown, sugar, and maple syrup.
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theblogisthenewblack — November 16, 2010 at 2:46 am

This looks amazing! I love bn squash. I just made a fantastic soup, and now I want to carmelize it!
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Fun and Fearless in Beantown — November 19, 2010 at 5:29 pm

This is such a simple way to cook butternut squash and yet SO delicious! I’m loving your butternut squash blog posts!