We don’t have what most people know as fall in Los Angeles. Our leaves don’t turn red and the weather is hot rather than crispy. Still, the stores are filled with pumpkins, squash, and other colorful autumn vegetables. I love butternut squash, in particular, because it has such a mellow and sweet taste. It’s wonderful in stews, soups or served simply as a side dish. In the Butternut Squash Stew recipe below, you can substitute butternut squash for any other squash you prefer including zucchini.
Keep in mind that fall squash out-powers their summer cousins in nutrients. This is the type of dish that would be served in a village in Italy. It’s full-bodied, nourishing and colorful.
I cooked the vegetables in a small amount of olive oil and simmered the beans in natural vegetable broth. The garlic, sage and tiny drops of hot pepper will flavor it beautifully.
Butternut Squash is low fat, high in fiber, and heart friendly. It’s high in antioxidants, beta-carotene and is anti-inflammatory. If you’re suffering from rheumatoid arthritis, asthma or want to prevent certain cancers, you may want to consider eating more squash.
- 1 Tbsp extra virgin olive oil
- ½ cup onion chopped
- 2 cloves garlic chopped
- 1½ lbs Butternut squash peeled, seeded and cut into 1" cubes
- 1 cup tomato sauce or marinara
- ⅓ 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
- 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.