Simmering the whole shallots and garlic cloves in the stew enhances their natural sweetness. If you like, you can substitute other seasonal favourites, such as rutabaga and carrots, for the squash and top the stew with crunchy croutons or toasted bread crumbs.
- Portion size 8 servings
- 2 tablespoons olive oil
- 3 cups shallots
- 6 cloves of garlic
- 2 tablespoons all purpose flour
- 2 teaspoons crumbled dried sage
- 4 cups peeled and cubed squashes
- 3 cups vegetable stock
- 1/2 cup dry white wine
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cans drained and rinsed white kidney beans
- 1/4 cup chopped fresh parsley
In large Dutch oven, heat oil over medium heat; cook shallots and garlic until golden brown, about 7 minutes. Add flour and sage; cook, stirring, for 1 minute. Add squash, vegetable stock, wine, salt and pepper; bring to boil.
Cover and simmer over medium-low heat, or cover and cook in 350°F (180°C) oven, until squash is tender, about 30 minutes.
Using potato masher, mash half of the beans. Add mashed and remaining whole beans to pan; cook, uncovered and stirring occasionally, until heated through and sauce is slightly thickened, 5 to 10 minutes. Stir in parsley.
Nutritional facts <b>Per serving:</b> about
- Sodium 627 mg
- Protein 10 g
- Calories 230.0
- Total fat 4 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 40 g
- Iron 19.0
- Folate 35.0
- Calcium 8.0
- Vitamin A 55.0
- Vitamin C 25.0