Butternut Squash-White Bean Stew

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 5 mins
  • Cook: 45 mins

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.


2tablespoons olive oil
1cup slivered onion
3/4cup thinly sliced celery
3cups mushrooms, halved
4cups cubed, peeled butternut squash
1 (14-ounce) can diced fire-roasted tomatoes
1clove garlic, pressed
2cups water
2tablespoons tomato paste
3/4teaspoon dried rosemary, crumbled
1/2teaspoon coarse salt
1/8teaspoon freshly ground black pepper
2 (15-ounce) cans Great Northern beans, rinsed and drained
Chopped fresh flat-leaf parsley (optional)


  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.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 150
  • Fat 3.5g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 2.5g
  • Cholesterol 0mg
  • Sodium 690mg
  • Potassium 730mg
  • Carbohydrate 29g
  • Fiber 8g
  • Sugars 8g
  • Protein 7g
  • Trans Fat 0g
  • Vitamin A 150%
  • Vitamin C 45%
  • Calcium 8%
  • Iron 15%