Leftovers

There seem to be two camps when it comes to leftovers. Either you love 'em or you hate 'em.
Leftovers make me giddy. What could be more brilliant than having something ready to go in your fridge?
Or better yet.....something that inspires a whole new meal.

Leftovers from my roasted goodies last week (parsnips, potatoes and apples) turned into a
fantastic stew for our dinner last night. I started with some sauteed onion, added a cubed butternut squash, then dumped in the leftovers. A few spices, some veggie broth, and a low simmer completed the dish. Fabulous.

Root Vegetable Stew

2 T olive oil
1 small onion, diced
1 small butternut squash, peeled, seeded, and cubed

1 cup leftover roasted parsnips, potatoes and apples, diced

(or any combination of leftover or freshly roasted veggies!)

3 cups veggie (or chicken) broth

1 t coarse salt

1 t rubbed sage

1/2 t celery seed

freshly ground pepper

-saute onion in oil for 5 minutes

-add squash pieces and saute another 5 minutes

-add roasted veggies

-add broth and spices, bring to a quick boil

-simmer on low heat for 1 hour

-serve with crusty bread

(acutally, as I was eating it, I was wishing for some big homemade parmesan crusted croutons...next time!)