Butternut Squash-White Bean Stew Recipe
Photo: Mark Boughton; Styling: Teresa Blackburn
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A 2-pound whole squash yields about 4 cups of cubes. Look for tomato paste in a tube, so you can use a tablespoon at a time. Serve with cheese toast.
tablespoons olive oil
cup slivered onion
cup thinly sliced celery
cups mushrooms, halved
cups cubed, peeled butternut squash
(14-ounce) can diced fire-roasted tomatoes
garlic clove, pressed
tablespoons tomato paste
teaspoon dried rosemary, crumbled
teaspoon coarse salt
teaspoon freshly ground black pepper
(15-ounce) cans Great Northern beans, rinsed and drained
Chopped fresh flat-leaf parsley (optional)
Instructions 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. 2. 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. Uncover, stir in beans and simmer until stew consistency, about 10 minutes. Sprinkle with parsley, if desired. Serves 8. Recipe by Jean Kressy Nutritional Information Per serving: 150 calories, 4g fat, 0mg chol., 5g prot., 24g carbs., 7g fiber, 420mg sodium.