One-Pot Autumn Vegetable Stew with Grady's Sauce

Ingredients:

• 1 medium onion, diced

• 3 cloves garlic, minced

• 3 cups butternut squash, cubed

• 2 cups carrots, sliced

• 2 cups potatoes, diced

• 2 cups Grady's Pasta Sauce of your choice

• 4 cups vegetable broth

• 1 can (15 oz) chickpeas, drained and rinsed

• 2 tsp thyme

• 2 tsp rosemary

• Salt and pepper to taste

• Fresh parsley for garnish (optional)

Instructions:

1. Sauté Aromatics: In a large pot, heat a splash of olive oil over medium heat. Add onion and garlic, sautéing until translucent.

2. Add Vegetables: Stir in butternut squash, carrots, and potatoes. Cook for about 5 minutes, stirring occasionally.

3. Combine: Add Grady's Pasta Sauce, vegetable broth, chickpeas, thyme, rosemary, salt, and pepper. Stir to combine.

4. Simmer: Bring to a boil, then reduce heat and let simmer for about 30-35 minutes, or until vegetables are tender.

5. Serve: Garnish with fresh parsley if desired, and enjoy warm.