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City Cafe white bean, butternut squash




Source of Recipe


Louisville Courier-Journal


Recipe Introduction


City Cafe white bean, butternut squash and Swiss chard stew



List of Ingredients




1 medium butternut squash
1 tablespoon dried thyme
3 tablespoons olive oil
Salt and pepper
1 bunch Swiss chard
1 medium shallot, peeled and minced
4 to 6 cloves garlic, peeled and minced
2 15-ounce cans Great Northern beans, drained
1 to 2 cups vegetable broth
Parmesan cheese
White truffle oil (optional)

Recipe






Heat oven to 375 degrees.

Peel the butternut squash, cut in half and scoop out seeds. Cut the squash into 1-inch cubes. Put in a large bowl, sprinkle with thyme and 2 tablespoons of olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat squash with oil and seasonings. Place squash in a single layer on a baking skeet, and roast 45 minutes, or until browned and tender, turning once.

Wash Swiss chard well. Pinch off stems from leaves. Chop stems and leaves separately. Heat remaining 1 tablespoon of olive oil in a heavy pot. Add minced shallots and garlic and chopped chard stems. Sauté until tender, 5 to 8 minutes.

Add drained beans, roasted squash and 1 cup vegetable broth. Bring to boil, reduce heat and simmer 15 to 20 minutes.

Add the chopped Swiss chard leaves, and cook until wilted, about 5 minutes more. Add more vegetable stock if stew seems too thick. Serve in bowls with shaved Parmesan cheese and topped with a drizzle of white truffle oil, if desired. City Cafe serves this with a side of crusty French bread.

Serves 4.