Nutrition balance score
Great
Glycemic Index
34
Low
Nutrition per serving
Calories1261.3 kcal (63%)
Total Fat61.8 g (88%)
Carbs131.7 g (51%)
Sugars17.9 g (20%)
Protein56 g (112%)
Sodium6081.8 mg (304%)
Fiber30.2 g (108%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
olive oil
for drizzling
3shallots
sliced
3 oznduja
1 Tbsptomato paste
1 lbbutternut squash
cubed, about 1 1/2 inch pieces
kosher salt
to taste
black pepper
to taste
2 cupslow sodium chicken broth
homemade or store-bought
1bay leaf
1 x 15 ozcan white beans
drained and rinsed
mint
Fresh torn
parsley
dill
for serving
Lemon zest
juice, for serving
Sourdough toast
for serving
eggs
Soft-boiled, for serving, optional
Instructions
Step 1
Coat the bottom of a medium pot with a bit of olive oil and heat over medium heat.
Step 2
Add in shallots and cook until softened about 5 minutes.
Step 3
Add in nduja and cook until rendered, about 3 minutes. Add in tomato paste and cook until browned, about 1 minute.
Step 4
Add in broth and scrape up any bits from the bottom of the pan. Toss in squash, bay leaf and beans.
Step 5
Bring to a simmer, and reduce heat to low. Cook, covered, for 10 minutes.
Step 6
Remove the lid, increase heat to medium-low and continue to cook, until the squash is tender and some of the liquid reduces, about another 10-20 minutes depending on the squash.
Step 7
Remove the bay leaf and season to taste with salt and pepper.
Step 8
To serve, add some mint, parsley and dill leaves to a bowl and season with a touch of salt, lemon zest and lemon juice. Serve stew topped with herb mix, a soft-boiled egg if desired, and toast on the side for dipping.**
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