Braised Shallots And Squash Stew

Total Time: 57 mins Preparation Time: 10 mins Cook Time: 47 mins

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 3 cups shallots, about 1 lb
• 6 garlic cloves
• 2 tablespoons all-purpose flour
• 2 teaspoons crumbled dried sage
• 4 cups cubed peeled squash (rutabaga or or and carrots may be substituted for squash)
• 3 cups vegetable stock
• 1/2 cup dry white
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 (19 ounce) cans white kidney beans, drained and rinsed
• 1/4 cup chopped fresh parsley

Recipe

• 1 in a large dutch oven, heat oil over medium heat, cook shallots and garlic until golden brown, about 7 minutes.
• 2 add flour and sage, cook stirring for 1 minute.
• 3 add squash, veggie stock, , salt and pepper, bring to boil.
• 4 cover and simmer over medium low heat or cover and cook in 350°f oven until squash is tender, about 30 minutes.
• 5 using potato masher, mash half of the beans.
• 6 add mashed and remaining whole beans to pan, cook, uncovered and stirring occasionally, until heated through and sauce is slightly thickened, 5 to 10 minutes.
• 7 stir in parsley.