Butternut Squash-White Bean Stew

Kelly Kolb
With 15 years of working around some of the most brilliant culinary experts, I pride myself on creating delicious and nutritious meals that bring joy to the family table.
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Updated: 7/29/2020

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.

50 min Prep: 5 min Cook: 45 min
Serves: 8 Save

Ingredients (14)

  • 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)

Directions

  1. Heat oil in a Dutch oven over medium-high heat. Add onion, celery and mushrooms. Cook until vegetables start to brown, about 8 minutes.
  2. 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.

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