Butternut Squash and White Bean Stew

By Zopmama

Ingredients

• 2 Tablespoons olive oil
• 1 cup slivered onion
• 3/4 cup thinly sliced celery
• 3 cups mushrooms, cut into halves
• 4 cups cubed, peeled butternut squash
• 1 (14 oz) can diced fire-roasted tomatoes
• 1 garlic clove
• 2 cups water
• 2 Tablespoon tomato paste
• 3/4 teaspoon dried rosemary, crumbled
• 1/2 teaspoon coarse salt
• 1/8 teaspoon fresh ground black pepper
• 2 (15 oz) cans Great Northern beans, rinsed and drained

Preparation

Step 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.

Uncover and stir in beans. Simmer until thickened, about 10 minutes.