Butternut squash-white bean stew
Nutritional Info
- 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
View full nutritional breakdown of Butternut squash-white bean stew calories by ingredient
Introduction
A 2-pound whole squash yields about 4 cups of cubes. Look for tomato paste in a tube, so you can use a tablespoon at a time. Serve with cheese toast.A 2-pound whole squash yields about 4 cups of cubes. Look for tomato paste in a tube, so you can use a tablespoon at a time. Serve with cheese toast.
Number of Servings: 8
Ingredients
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
Directions
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: 8
Recipe submitted by SparkPeople user DELILAH2382.
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: 8
Recipe submitted by SparkPeople user DELILAH2382.
Member Ratings For This Recipe
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