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.

Winter Paloma

The Bar

Ingredients (7)

  • 1.5 oz. Don Julio Reposado Tequila
  • 2 oz. Cranberry Juice
  • 1 oz. Pomegranate Juice
  • 0.5 oz. Agave Syrup
  • Soda Water
  • Whole Cranberries and/or Lime Wheel to Garnish
  • Edible Glitter Garnish (Optional)
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