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

1. Heat oil in a dutch oven over medium-high heat. add onion, celery, and mushrooms. Cook until vegetable start to brown, about 8 minutes.
2. Stir in squash, tomatoes, garlic, water, tomato paste, rosemary, salt,and pepper. Mix well.
3. Reduce heat and simmer until squash is tender, about 25 minutes.
4. Uncover, stir in beans and simmer until stew consistency, about 10 minutes.
5. 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.