Butternut Squash Stew Recipe - Vegetarian
Recipe type: entree, vegetables
Serves: 2-4 servings
Delicious comfort food is perfect for Fall
  • 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
  1. In a large, heavy saucepan, over medium heat, heat the oil and saute the onions and garlic for about 2 minutes or until soft.
  2. 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.
  3. Add the beans, salt and pepper and simmer for about 2 minutes until the beans are heated.
  4. This stew tastes even better the next day and will keep in the refrigerator for up to 3 days.
Recipe by Baby Boomer Blog | Travel - Lifestyle for Women Over 50 at https://www.babyboomster.com/butternut-squash-stew-italiano/