Roasted Butternut Squash, Apple, & White Bean Stew

Happy Tuesday! It’s been a rainy week here in Durham, after a beautiful Thanksgiving weekend! Since it’s finally feeling like stew soup weather (Ben tells me that stew has to have more “stuff” and less liquid, although I seriously beg to differ that this stew doesn’t have enough “stuff” in it…), I decided to raid the pantry and make a healthy, hearty supper to warm the bones.

I added a sliced apple for some sweetness (compliments of my Mother-in-law, Julie, who knows my favorite kind is Stayman and went out of her way to make sure I came home with a dozen after our visit to Pittsburgh this weekend!), and a bit of lemon juice and balsamic at the end for a tiny little bit of sharpness to balance out the starchiness of the squash and sweetness of the apple!

Serve with crusty bread and protein of choice, of course.

Roasted Butternut Squash, Apple, & White Bean Stew

Roasted Butternut Squash, Apple, & White Bean Stew

Roasted Butternut Squash, Apple, & White Bean Stew
Recipe Type: Soup, Stew
Cuisine: Fall, Winter
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12
A warm, hearty soup to warm the bones! Add your favorite protein (egg, tofu, or meat if non-vegetarian) and serve with crusty bread for dipping.
Ingredients
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 tbsp minced garlic
  • 8 oz sliced bella mushrooms
  • 2 cups cubed butternut squash
  • 1 sliced apple
  • 1 cup shredded or sliced brussels sprouts
  • 1 tsp dry rosemary
  • 1 tsp garlic powder
  • 1/2 tsp parsley
  • 1/2 tsp oregano
  • 1 32 oz. box low sodium vegetable stock (or chicken stock if non-vegetarian)
  • 2 cans diced or stewed tomatoes and juice
  • 1 can white beans, drained and rinsed
  • dash of lemon juice (optional)
  • dash of balsamic vinegar (optional)
  • salt and pepper
Instructions
  1. In a large skillet, heat olive oil on medium high and add onions and garlic until softened- about 3 min. Add mushrooms, apple and squash and cook until tender and squash is lightly browned, stirring occasionally to prevent sticking. Add brussels sprouts and cook about 1 more minute.
  2. Remove from heat. Stir in spices and salt and pepper.
  3. Add mixture to crock pot, followed by stock, tomatoes, and white beans. Cook at least 4 hours on high, or 6 hours on low. (*Note: if not using slow cooker, you can also add all ingredients into a big stockpot and bring liquid to a boil, then reduce heat and simmer for 30 minutes.)
  4. Just before serving, stir in balsamic and/or lemon juice, and more salt and pepper if needed.
  5. Serve with crusty bread and cheese!

Have you put up your Christmas decorations yet? I feel like I just took down the Halloween ones! What’s your favorite holiday to decorate for?

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