Thursday, March 15, 2012

Butternut Squash and White Bean Stew

I have this habit of jumping into things head first, especially when I get excited about something new.  However, I recognize that it's not always the best idea, especially when it comes to food.  For example, I wanted to try using more lentils in our meals.  Instead of making lentil tacos, I should have made this soup.  Or when I wanted to incorporate more squash in our family's diet, instead of making this squash soup (although delicious), I should have started out with this Squash and White Bean Stew just to get the husband used to the idea.  Although, really, can he be surprised by anything I make at this point?

Butternut Squash and White Bean Stew
(adapted from Relish)
Printable Recipe
Serves 4-6

1 tablespoon olive oil
1 cup onion, diced
2 cloves garlic
2 stalks celery, diced
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 teaspoon dried rosemary
1 tablespoon dried parsley
2 tablespoons tomato paste
1 can (14 ounce) diced tomatoes
4 cups butternut squash, peeled and cubed
2 cups water
2 cans (15 ounces) white beans, drained and rinsed

1) Heat oil in a large pot.  Add onion, garlic, and celery and cook until tender.
2) Add salt, pepper, rosemary, and parsley and stir until fragrant.  Add diced tomatoes, squash, and water and mix well.  Cover and bring to a simmer.
3) Reduce heat and simmer for 30 minutes or until squash is tender.  Uncover, stir in beans, and simmer until stew consistency.  Garnish with parmesan cheese, if desired.  Enjoy!

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