- 2 tbsp extra virgin olive oil
- 1 each onion and sweet red pepper, chopped
- 3 cloves garlic crushed
- 1 tsp dried sage
- ¼ tsp each salt and pepper
- 3 cups cubed peeled butternut squash
- 3 cups vegetable stock
- 1 can white kidney beans, drained and rinsed
- Dash hot pepper sauce
- 3 tbsp chopped fresh parsley
- In saucepan, heat oil over medium heat; cook onion, red pepper, garlic, sage and salt and pepper until onion is softened, about 6 minutes.
- Add squash; cook, stirring for 2 minutes.
- Add stock, 1 ½ cups water, beans and hot pepper sauce, bring to boil.
- Reduce heat, cover and simmer until squash is tender, about 12 minutes.
- Stir in parsley.
Makes 4 servings.
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