Butternut Squash-White Bean Stew

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 5 mins
  • Cook: 45 mins

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.


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


  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.

Recipe by Jean Kressy.

Nutritional Info *per serving

  • Calories 150
  • Glycemic Load 0
  • Fat 3.5g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 2.5g
  • Cholesterol 0mg
  • Sodium 690mg
  • Potassium 730mg
  • Carbohydrate 29g
  • Fiber 8g
  • Sugars 8g
  • Protein 7g
  • Trans Fat 0g
  • Vitamin A 150%
  • Vitamin C 45%
  • Calcium 8%
  • Iron 15%