Ingredients:
• 2 medium onions, chopped
• 3-4 Yukon Gold potatoes, cut into half moons
• 1 small butternut squash, peeled and diced
• 8 oz mushrooms, sliced (shout out to Seacoast Mushrooms)
• 3-4 carrots, sliced
• 2-3 cherry peppers, tear those (more if you like heat)
• 4 cloves garlic, minced
• 3 cups of tomato sauce
• 1 cup vegetable or chicken broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and black pepper, to taste
• Olive oil
• low-moisture mozzarella, shredded
Instructions:
1. Get a big pot going – like a Dutch oven or a slow cooker. Heat up some olive oil over medium heat.
2. Sauté your onions until they start to soften, about 5 minutes. Then toss in your garlic, let that go for another minute till it smells nice.
3. Throw in the potatoes, squash, mushrooms, carrots, and cherry peppers. Stir it up. Salt and black pepper to taste.
4. Add the tomato sauce and broth. Stir it up, then sprinkle in the oregano and thyme.
5. Cover it, drop the heat to low, and let it simmer for about 30-40 minutes. Stir every now and then so nothing sticks, and taste as you go. The potatoes and squash should be nice and tender when it’s ready.
6. Preheat your oven to 500°F.
7. Transfer everything to an oven-safe dish (or if you’re using a Dutch oven, just leave it in there), then load it up with shredded mozzarella.
8. Into the oven it goes for about 10 minutes or until the cheese is melted and bubbling. If you want a little crisp on top, hit it under the broiler for a minute or two.
9. Let it sit for a few minutes and you should be good to go.
