Vegetarian

Butternut squash-white bean stew is for Dinner.

Butternut squash-white bean stew takes 30 minutes to prepare.

Butternut squash-white bean stew takes 60 minutes to cook.

Butternut squash-white bean stew makes 8 servings.

The ingredients for Butternut squash-white bean stew are:

Ingredients
2 tablespoons olive oil
1 cup slivered onion
3/4 cup thinly sliced celery
3 cups mushrooms, halved
4 cups cubed, peeled butternut squash
1 (14-ounce) can diced fire-roasted tomatoes
1 garlic clove, pressed
2 cups water
2 tablespoons tomato paste
3/4 teaspoon dried rosemary, crumbled
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
Chopped fresh2 (15-ounce) cans Great Northern beans, rinsed and drained

Here is how you make Butternut squash-white bean stew:

Instructions 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. Serves 8. Recipe by Jean Kressy Nutritional Information Per serving: 150 calories, 4g fat, 0mg chol., 5g prot., 24g carbs., 7g fiber, 420mg Number of Servings: 8Recipe submitted by SparkPeople user DELILAH2382.

The nutritional information for Butternut squash-white bean stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 74.4

• Total Fat: 3.6 g
• Cholesterol: 0.0 mg
• Sodium: 17.7 mg
• Total Carbs: 10.9 g
• Dietary Fiber: 3.1 g
• Protein: 1.6 g

The dietary needs meet for Butternut squash-white bean stew is Vegetarian