The butternut squash I bought 2 weeks earlier was calling out to me, I could hear it (not really, but just work with me here). “How long are you going to let me sit here on the counter before I rot?” Okay! Okay! I’ll cook you! But then what should I do with you? Well, after I roasted it, I got the idea to cut into bite-sized pieces and make a stew. The squash and I were glad I did!
They do sell pre-cut squash which would save some time. Just sprinkle with salt and pepper and roast on parchment covered cookie sheet at 400 for 30 minutes . I think the roasted flavor adds to the stew, but you could just can add the squash to the pot and cook that way.
Butternut Squash and Bean Stew
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This stew is a hearty, delicious way to enjoy butternut squash.
Preheat oven to 400. Cut squash in half lengthwise. Sprinkle with salt and pepper, and roast, facedown on parchment covered cookie sheet, for 30 minutes or until you can easily poke with a fork. Peel and cut into cubes when finished cooking.
While squash is cooking, in a large pot sauté onion in a small amount of water until soft, adding more water as onion sticks. Add garlic and cook one more minute.
To the pot add beans, tomatoes, corn, jalapeno, cubed squash, and enough water to reach desired thickness. Cook until warmed through and squash is fully cooked.
Stir in basil, and season with desired amount of salt and pepper.