Aegean Butternut Squash Stew

Method

1. Start by prepping your yellow onion, garlic, vegetable stock so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the scallions and cook until soft and fragrant, about 4 to 5 minutes.
3. Turn the heat up, add the butternut squash, and cook until deeply browned and aromatic.
4. Fold in the carrots and season generously; give everything a minute to come together.
5. Taste and adjust, then finish with flaky sea salt right before serving.
6. Plate it up while hot and pass extra at the table.