Sage and Bean Stew with Butternut Squash

Name: Sage and Bean Stew
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: servings
Ingredients: 15.00 Millilitres Cream; 250.00 Grams Butternut Squash; 1.00 Tablespoons Olive Oil; 1.00 Clove Garlic; 350.00 Millilitres Vegetable Stock; 0.50 Teaspoons Ground Cumin; 1.00 Whole Brown Onion; 200.00 Grams White Beans; 5.00 Grams Fresh Sage

Gluten Free
Vegetarian
Low Calorie
Italian
Contains Dairy

A rustic Italian stew recipe that, with the first mouthful, will transport you to an Rustic Italian town.

by JustCook Team

JustCook Team Recipes

Nutrition Per Serving

Calories 424
Carbs 65.8g
Fat 16.1g
Fibre 14.9g
Protein 15.4g
Sugar 7.3g

Reviews

5.0

1 reviews

Follow the recipe steps below or or View in App

1 step
Preheat oven to 200 degrees.
2 step
Place chopped butternut squash on a baking tray. Drizzle with half the olive oil, season with salt and pepper.
3 step
Toss squash to coat evenly and roast for 25 minutes until tender.
4 step
Heat remaining olive oil in a pot over medium heat.
5 step
Add chopped onions and garlic to the pot. Saute until onions are translucent and garlic is fragrant, about 5 minutes.
6 step
Stir in ground cumin and cook for 1 minute.
7 step
Add white beans and vegetable stock to the pot. Bring to a simmer.
8 step
Finely chop fresh sage leaves.
9 step
Add roasted squash and chopped sage to the pot. Simmer for 10 minutes, adjusting consistency with water if too thick.
10 step
Remove pot from heat. Gently stir in cream. Season with salt and pepper to taste.
11 step
Serve the stew warm.