Butternut Squash and White Bean Stew 28 Jan 14

 

 

 

 

 

 

 

 

Butternut Squash and White Bean Stew

2 tbsp olive oil

1 cup sliced onion

3/4 cups thinly sliced celery

3 cups mushrooms, cut into halves

4 cups peeled and cubed butternut squash

1 – 14oz can tomatoes

1 clove garlic, pressed

2 cups water

2 tbsp tomato paste

3/4 tsp dried rosemary, crushed

1/2 tsp salt

1/8 tsp pepper

2 – 15oz cans Great Northern Beans, rinsed and drained

chopped parsley, if desired

Heat oil in large kettle over medium heat with onion, celery and mushrooms. Cook until vegetables start to brown. Stir in squash, tomatoes, garlic, water, tomato paste, rosemary, salt and pepper. Mix well; cover and let simmer on lower heat until the squash is tender. Uncover and add the beans and simmer until thickened.