Butternut Squash-White Bean Stew
Vibrant butternut squash stars in this hearty vegetarian stew.
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.
- 2 tablespoon olive oil
- 1 cup slivered onion
- 3/4 cup thinly sliced celery
- 3 cup mushrooms, halved
- 4 cup cubed, peeled butternut squash
- 1 (14-ounce) can diced fire-roasted tomatoes
- 1 clove garlic, pressed
- 2 cup water
- 2 tablespoon tomato paste
- 3/4 teaspoon dried rosemary, crumbled
- 1/2 teaspoon coarse salt
- 1/8 teaspoon freshly ground black pepper
- 2 (15-ounce) cans Great Northern beans, rinsed and drained
- Chopped fresh flat-leaf parsley (optional)
- 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, stir in beans and simmer until stew consistency, about 10 minutes. Sprinkle with parsley, if desired.