Butternut Squash Stew Recipe

• 1 lb butternut squash peeled, seeded, cubed
• 1 Tbsp. unsalted butter or possibly margarine
• 1 x onion coarsely minced
• 1 x carrot peeled and thinly sliced
• 1 stalk celery rib thinly sliced
• 3 x cloves garlic chopped
• 2 Tbsp. cilantro or possibly parsley minced
• 2 tsp grnd cumin
• 1 tsp fresh ginger grated
• 1 lb canned white kidney beans liquid removed (cannelini beans)

1. Place squash in a steamer basket over boiling water.
2. Cover saucepan and steam 10-12 min or possibly till tender.
3. Drain, reserving liquid, and set aside.
4. Heat butter in a heavy nonstick skillet over medium heat.
5. Add in onion, carrot, celery and garlic.
6. Cover skillet and cook 10 min, stirring occasionally, till onion is tender.
7. Stir in squash, remaining ingredients and salt and pepper to taste.
8. Simmer 5-10 min, adding sufficient reserved liquid to keep mix from drying out.
9. Description: "Squash with cannelini"

butternut squash, unsalted butter, onion, carrot, celery, garlic, cilantro, cumin, ginger, cannelini beans

Taken from cookeatshare.com/recipes/butternut-squash-stew-96297 (may not work)