Enjoy this warming stew on a cold Monday night this winter.
Butternut Squash and Bean Stew by Nimisha R.
Serves 8-10
Ingredients:
- 1 cup water
- 2 medium onions, diced
- 3 ribs celery, sliced
- 1 medium butternut squash, peeled and cubed (4 cups)
- 3 carrots, peeled and sliced
- 1-1/2 tsp dried rosemary
- 2 cups additional water
- 2 19-oz cans white beans, drained and rinsed
- 1 28-oz can diced tomatoes
- 3 cloves fresh garlic, minced
- Salt & Pepper to taste
- 3 Tbsp parsley or cilantro for garnish (optional)
Directions:
1. In a LARGE (6 – 8 litre) pot, heat 1 cup water until bubbling hot.
2. Add the onions and celery and cook until onion is translucent.
3. Add butternut squash, carrots, water and rosemary. Cook covered until squash and carrots are fork tender (about 15 minutes).
4. Add the beans, tomatoes and garlic and cook another 5 minutes.
5. Taste and add salt and pepper as required.
6. Garnish with parsley or cilantro if using, and serve.
Time saving tip: If you don’t like peeling and cubing squash, you can buy it prepared in the produce section, or frozen works just as well.
