Butternut Squash and White Bean Stew

By clawson

This came from the Community Cookbook from American Profile and was submitted by J. Kressy. Serve with cheese toast.

Ingredients

• 2 Tblsp olive oil
• 1 cup slivered onion
• 3/4 cup thinly sliced celery
• 3 cups mushrooms, cut into halves
• 4 cups cubed, peeled butternut squash (2 lbs)
• 1 (14 oz) can fire-roasted tomatoes
• 1 garlic clove, pressed
• 2 cups water
• 2 tblsp tomato psste
• 3/4 tsp dried rosemary, crumbled
• 1/2 tsp coarse salt
• 1/8 tsp freshly ground black pepper
• 2 (15 oz) cans Great Northern beans, rinsed and drained
• Chopped fresh flat-leaf parsley (optional)

Preparation

Step 1

1. Heat oil in a Dutch oven over medium-high heat. Add onion, celery, and mushrooms. Cook until vegetables start to brown, about 8 minutes. Stir in squash, tomatoes, garlic, water, tomato paste, rosemary, salt and pepper. Mix well. Cover and bring to a simmer. Reduce heat and simmer until squash is tender, about 25 minutes.

2. Uncover and stir in beans. simmer until thickened, about 10 minutes. Sprinkle with parsley, if using.

Serves 8.