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–+ servings
Winter Squash and White Bean Stew – vegetarian recipe
Stav Kogan

Winter Squash and White Bean Stew

A rustic, one-pot wonder where winter squash melts into a savory broth with creamy white beans and fragrant herbs. It’s a cozy hug in a bowl, perfect for a quiet winter evening.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 serving
Calories: 285
Ingredients Method Nutrition

Ingredients
  

  • ¾ pound (340 g / 12 oz) dried white beans, such as navy, cannellini, or lima
  • 1 medium onion, cut in half lengthwise
  • 3 to 5 large garlic cloves, 1 crushed and the rest minced
  • 1 bouquet garni: 2 sprigs parsley, 2 sprigs thyme, 1 bay leaf, 2 sage leaves, and a Parmesan rind, wrapped in cheesecloth
  • 7 to 8 cups (1920 ml) / 1.6 to 1.9 liters water, as needed
  • 2 tablespoons (30 ml / 1 fl oz) extra virgin olive oil
  • 2 large leeks, white and light green parts only, well cleaned and chopped
  • 1 pound (450 g / 15.9 oz) winter squash, such as butternut, peeled and diced
  • 1 tablespoon (15 ml / 0.5 fl oz) fresh sage, slivered
  • Sea salt and freshly ground black pepper to taste
  • Freshly grated Parmesan or Pecorino cheese for garnish, optional
  • Make-Ahead Magic: This stew tastes even better the next day! It can be stored in the refrigerator for up to 4 days or frozen for a quick meal later.
  • Squash Shortcut: Save time by using pre-cut butternut squash from the grocery store. If peeling your own, microwave the whole squash for 2-3 minutes to make it easier to cut and peel.
  • Quick-Soak Beans: In a pinch? Cover your beans with a few inches of water, bring to a boil, cook for 1 minute, then remove from heat, cover, and let stand for 1 hour before draining and proceeding with the recipe.

Method
 

  1. Unless using lima beans, soak the beans in a large bowl of water for at least 4 hours or overnight.
  2. Drain the beans well. 2.
  3. Transfer the drained beans to a large, heavy pot or Dutch oven.
  4. Add the halved onion, the single crushed garlic clove, the bouquet garni, and 7 cups (1680 ml) of water.
  5. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 1 hour.
  6. Once done, remove and discard the onion and crushed garlic. 3.
  7. While the beans simmer, heat the olive oil in a large skillet over medium heat.
  8. Add the chopped leeks and a generous pinch of salt.
  9. Cook, stirring occasionally, for about 5 minutes until the leeks have softened but not browned.
  10. Stir in the minced garlic and cook for another 30 seconds until fragrant. 4. Carefully stir the cooked leeks and garlic into the pot with the beans.
  11. Add the diced winter squash and bring the stew back to a simmer. If the aren't fully submerged, add another ½ to 1 cup (240 ml) of water.
  12. Season generously with salt (about 2 teaspoons / 10 ml / 0.3 fl oz to start), cover the pot, and let it simmer for 30 to 60 minutes, until the beans are perfectly tender and the squash is soft enough to begin falling apart. 5.
  13. Stir in the slivered fresh sage and season with black pepper.
  14. Taste and adjust the salt if needed.
  15. Remove and discard the bouquet garni before serving. Ladle the hot stew into bowls and garnish with a sprinkle of freshly grated Parmesan or Pecorino cheese, if desired.
  16. Keep It Vegan: To make this recipe fully vegan, simply omit the Parmesan rind from the bouquet garni and skip the cheese garnish. For a cheesy flavor, sprinkle with nutritional yeast before serving.

Nutrition

Calories: 285kcalCarbohydrates: 48gProtein: 11gFat: 7g

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