Braised Shallots and Squash Stew Recipe

Name: Braised Shallots and Squash Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ½ cup dry white wine; ¼ teaspoon salt; ¼ teaspoon pepper; 2 (19 ounce) cans white kidney beans, drained and rinsed; ¼ cup chopped fresh parsley

Servings: persons

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
½ cup dry white wine
¼ teaspoon salt
¼ teaspoon pepper
2 (19 ounce) cans white kidney beans, drained and rinsed
¼ cup chopped fresh parsley

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, wine, salt and pepper, bring to boil.
4
Cover and simmer over medium low heat or cover and cook in 350F 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.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 3 cups shallots, about 1 lb, 6 garlic cloves, 2 tablespoons all-purpose flour, and more.

Yes, Braised Shallots and Squash Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Shallots and Squash Stew

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