Sage and Bean Stew with Butternut Squash

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

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