You are here: Home » Recipes » Butternut Squash-White Bean Stew Butternut Squash-White Bean Stew Kitchen Tested Yield 8 servings Prep 5 mins Cook 45 mins A colorful meatless main dish stew. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail 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. Ingredients 2 tablespoons olive oil1 cup slivered onion3/4 cup thinly sliced celery3 cups mushrooms, halved4 cups cubed, peeled butternut squash1 -- (14-ounce) can diced fire-roasted tomatoes1 clove garlic, pressed2 cups water2 tablespoons tomato paste3/4 teaspoon dried rosemary, crumbled1/2 teaspoon coarse salt1/8 teaspoon freshly ground black pepper2 -- (15-ounce) cans Great Northern beans, rinsed and drained -- Chopped fresh flat-leaf parsley (optional) Instructions 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. Recipe by Jean Kressy.