Braised Shallots and Squash Stew

• 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
• 12 cup dry white wine
• 14 teaspoon salt
• 14 teaspoon pepper
• 2 (19 ounce) cans white kidney beans, drained and rinsed
• 14 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.

olive oil, shallots, garlic, flour, sage, carrots, vegetable stock, white wine, salt, pepper, white kidney beans, parsley

Taken from www.food.com/recipe/braised-shallots-and-squash-stew-19373 (may not work)