Butternut Squash-White Bean Stew

Ingredients

  • 2 T olive oil
  • 1 c slivered onion
  • ¾ c thinly sliced celery
  • 3 c mushrooms, halved
  • 4 c cubed, peeled butternut squash
  • 1 (14-ounce) can diced fire-roasted tomatoes
  • 1 clove garlic, pressed
  • + 7 more ingredients
    • 2 c water
    • 2 T tomato paste
    • ¾ t dried rosemary, crumbled
    • ½ t coarse salt
    • 1/8 t 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 i...

View full recipe at Relish

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