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Butternut Squash and White Bean Stew

Butternut Squash & White Bean Stew

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 2 servings

Description

This recipe for Butternut Squash and White Bean Stew is a hearty, vegetable-packed stew, perfect for a chilly winter dinner. Made with sweet roasted butternut squash, warm curry spices and bright marinated Brussels sprouts it’s a delicious dish that will have you coming back for more.


Ingredients

  • 1 1/2 cup cannellini beans
  • 1 butternut squash
  • 4 ounces Brussels sprouts
  • 2 carrots
  • 1 lemon
  • 1 bunch parsley
  • 2 garlic cloves
  • 1 shallot
  • 1 teaspoon madras curry powder
  • 1/4 cup roasted walnuts

Instructions

  1. Preheat the oven to 475°F.
  2. Wash and dry the fresh produce.
  3. Using a knife, peel the squash.
  4. Separate the neck and bulb; halve the bulb, then scoop out and discard the pulp and seeds. Cut into ½-inch-thick pieces.
  5. Cut off and discard the Brussels sprout stems. Pick off and reserve the leaves; discard the cores.
  6. Using a peeler, remove the lemon rind, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.
  7. Pick the parsley off the stems; discard the stems, then finely chop.
  8. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester).
  9. Peel and mince the shallot.
  10. Peel and small dice the carrots.
  11. Drain and rinse the beans.
  12. Roughly chop the walnuts.
  13. Roast the squash: Place the squash on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast, flipping halfway through, 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
  14. Marinate the Brussels sprouts: In a bowl, combine the Brussels sprouts and the juice of 1 lemon wedge. Drizzle with olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes.
  15. Make the gremolata: In a bowl, combine the parsley, lemon zest, the juice of 1 lemon wedge and up to ¼ of the garlic paste. Drizzle with olive oil and season with salt and pepper to taste.
  16. Stew the beans: In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the shallot and remaining garlic paste. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the curry powder;cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the beans and ¾ cup of water; cook, stirring occasionally, 4 to 5 minutes, or until slightly reduced. Turn off the heat. Mash some of the beans against the bottom of the pan.
  17. Finish & plate your dish: Add the juice of the remaining lemon wedges and half the gremolata to the pan. Stir to thoroughly combine and season with salt and pepper to taste. Divide between 2 dishes.
  18. Season the marinated Brussels sprouts with salt and pepper to taste. Top the finished beans with the roasted squash and seasoned Brussels sprouts.
  19. Garnish with the remaining gremolata and walnuts. Enjoy!