Tara’s Kitchen: Butternut Squash & White Bean Stew

Many of you have suggested that I might include recipes from meals you have enjoyed while on retreat here at Corhaven.  I’ve taken this advice to heart and am including a recipe served at our Advent Retreat this past December. Enjoy!


Butternut Squash and White Bean Stew with Rosemary and Tomatoes

(Source: A Year In A Vegetarian Kitchen by Jack Bishop)

Serves 4

3 tablespoons extra-virgin olive oil
1 medium onion, halved and thinly sliced
5 medium garlic gloves, minched
2 15-ounce cans cannellini beans, rinsed and drained (also consider dried-soaked and rinsed)
1 small butternut squash (about 1 1/2 pounds), peeled, seeded and cut into 1-inch dice (about 3 1/2 cups)
1 14.5-ounce can diced tomatoes
1 Parmesan cheese rind
3 cups water
1 tablespoon minced fresh rosemary
Freshly ground pepper

1. Heat 2 tablespoons of the oil in a Dutch oven over medium heat until simmering.  Add the onion and 1/2 teaspoon salt and cook, stirring occasionally, until golden, about 8 minutes.  Add 4 of the minced garlic cloves and cook until fragrant, about 1 minute.  Add the beans, squash, tomatoes, Parmesan rind, and water and bring to a boil.  Reduce the heat, cover and simmer, stirring occasionally, until the squash is tender, about 30 minutes.  Remove the cover and continue to simmer until the stew thickens, about 15 minutes.

2. While the stew is simmering, stir the rosemary, the remaining minced garlic, the remaining one tablespoon of oil, and salt to taste together on a small bowl.

3. To serve, remove and discard the Parmesan rind.  Swirl in the rosemary mixture and adjust the seasonings, adding salt and pepper to taste.


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