#terribletriocreations

Ingredients: 

8 large carrots

1 acorn squash

1 large butternut squash

2 sweet potatoes 

Olive oil

4 cups goat milk (divided)

4 cups chicken stock (divided)

1 large onion, chopped

2 cloves chopped garlic

1 cup bulgur wheat

2 Tbsp thyme

1 Tbsp paprika

2 tsp garlic powder

2 tsp chili powder

1 tsp cayenne pepper

1 tsp turmeric

1 cup sour cream, plus more to top

Salt and pepper

Goat cheese

(Optional) Firm tofu or shredded chicken

Begin by prepping your vegetables. Peel the carrots, butternut squash, and sweet potatoes and cube them into 1-inch chunks. Cut the acorn squash into about twelve equal wedges and remove the seeds. Toss all of the vegetables with olive oil and salt and pepper and put them on two parchment paper-lined cookie sheet. Bake them in a 400 degree F oven for 40-45 minutes, or until all the vegetables are tender when pierced with a fork. Remove the acorn squash meat from the skin and discard the skin. Cube the squash into similar sizes to the rest of the vegetables.

Take half of the cooked vegetables and add them to a blender with 2 cups of goat milk and 2 cups of chicken broth. Blend until smooth.

In a large pot, saute the chopped onion until translucent and add the garlic. Cook them both together until the onion begins to caramelize. Add the remaining goat milk and chicken stock, thyme, paprika, garlic powder, chili powder, cayenne pepper, turmeric, salt and pepper to taste, as well as the bulgur wheat. Cover and simmer the stew for 15 minutes, stirring occasionally. Add the blended vegetable mixture and the remaining chunked vegetables and cook for an additional 5-10 minutes, stirring often to keep it from sticking. Just before serving, add 1 cup of sour cream and stir to combine. Serve with goat cheese and additional sour cream on top, and firm tofu or cooked shredded chicken if desired.