====== Butternut Squash-White Bean Stew ======

This recipe is also find with Black Beans!

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

  - Heat oil in a dutch oven over medium-high heat.  add **onion, celery**, and** mushrooms**. Cook until vegetable start to brown, about 8 minutes.  
  - Stir in **squash, tomatoes, garlic, water, tomato paste, rosemary, salt,**and **pepper**.  Mix well.  
  - 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.  Serves 8.


from: relishmag.com N&O newspaper insert

Rose & Steve say: tasty! good as leftovers.  adapt to what's on hand.