Squash, Nduja, and White Bean Stew

Serves 4

Great

% Daily Values based on a 2,000 calorie diet

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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