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Butternut Squash Stew recipe

Butternut Squash Stew Recipe - Vegetarian

Rebecca Forstadt Olkowski
Delicious comfort food is perfect for Fall
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Course Entree, Vegetables
Servings 2 -4 servings

Ingredients
  

  • 1 Tbsp extra virgin olive oil
  • 1/2 cup onion chopped
  • 2 cloves garlic chopped
  • 1 1/2 lbs Butternut squash peeled seeded and cut into 1" cubes
  • 1 cup tomato sauce or marinara
  • 1/3 cup vegetable broth
  • 4-6 Black olives pitted and sliced in half
  • 1 tsp sage fresh chopped
  • pinch nutmeg ground or grated
  • dash hot pepper sauce
  • 1 cup cannellini beans white kidney cooked, rinsed and drained
  • salt and pepper to taste

Instructions
 

  • In a large, heavy saucepan, over medium heat, heat the oil and saute the onions and garlic for about 2 minutes or until soft.
  • Add the Squash, tomato sauce, vegetable broth, olives, sage, nutmeg, and hot pepper sauce. Cover and simmer for about 25 minutes, or until the squash is tender.
  • Add the beans, salt and pepper and simmer for about 2 minutes until the beans are heated.
  • This stew tastes even better the next day and will keep in the refrigerator for up to 3 days.