A week into the New Year – holiday eating has resided and resolutions are still going strong. I have been requested by my dear friend Dominique to post a healthy recipe. In fact, she has requested that from now on I only post healthy recipes. As tempting as that sounds, I can’t do that. However, I can post a few and to start 2013 off right here is a healthy Butternut Squash and White Bean Stew. With zero grams of fat and loaded with fiber and antioxidants, butternut squash is definitely a power food. Add to that the white bean; rich in slow-digesting carbohydrates, protein, and even more fiber. This healthy dish is sure to keep any New Year resolution going strong.
2 tbs olive oil
1 cup slivered onions
2-3 celery stalks, thinly sliced
3 cups mushrooms, halved
2 lbs butternut squash, cubed
1 (14 oz) can diced fire-roasted tomatoes
2 garlic cloves, minced
2 cups water
2 tbs tomato paste
3/4 tsp dried rosemary
1/2 tsp salt
1/4 tsp pepper
2 (15 oz) cans Great Northern beans
Parsley, to garnish
Chop up the onions, celery, and mushrooms.
Carefully peel the butternut squash and cube into bite-size pieces.
Heat the olive oil in a large saucepan and add the onion, celery, and mushrooms. Cook over medium-high heat until vegetables start to brown, about 8 minutes.
Stir in the squash, tomatoes, garlic, water, tomato paste, rosemary, salt, and pepper. Cover and bring to a boil, then reduce heat to a simmer and heat until squash is tender, about 25 minutes.
Uncover and stir in beans. Simmer until stew consistency is reached, about 10 minutes.
Delicious? Yes. Healthy? Absolutely.
I’d love to take more suggestions!! Leave them in the comment section below!