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Butternut Squash-White Bean Stew

Butternut Squash-White Bean Stew

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.

Prep: 5 days Cook: 45 days
Serves: 8 Save

Ingredients (13)

  • 2 T Olive Oil
  • 1 cup Sliced Onion
  • ¾ cup Sliced Celery
  • 3 cup Chopped Mushrooms
  • 4 cup Diced Butternut Squash
  • 14 oz Fire-Roasted Diced Tomatoes
  • 1 Garlic Clove
  • 2 T Tomato Paste
  • ¾ tsp Dried Rosemary
  • ½ tsp Kosher Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 30 oz Canned Great Northern Beans
  • 8 tsp Chopped Flat Leaf Parsley (optional)
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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.