- This recipe is from my favorite site: nourishingmeals.com It can be prepared a day ahead of time, but I made it all in one day. You may prepare the recipe up to baking, place all ingredients into the casserole dish, cover, and refrigerate. Put it in the oven whenever your schedule permits! Serve over cooked wild rice and steamed kale drizzled with homemade Cranberry Sauce. You should soak the beans the night before if using dried beans or use canned beans that are bisphenol-A (BPA) free. Such brands to look for are found in this handy pocket guide.
- 2 to 3 tablespoons extra virgin olive oil
- 2 cups thinly sliced shallots (or onions)
- one 3 to 4-pound butternut squash, peeled and cubed
- 2 granny smith apples, peeled, cored, and cut into chunks
- 2 to 4 cups cooked beans (use any kind of white beans as shown on nourishing meals website, or I mixed cooked adzuki beans and lentils)
- 2 tablespoons thinly sliced fresh sage leaves
- 1 tablespoon poultry seasoning
- 1 1/2 to 2 teaspoons Herbamare (or sea salt)
- 2 cups vegetable stock
- 3 tablespoons arrowroot powder
- freshly ground black pepper
- Preheat oven to 350 degrees F.
- Heat a large skillet over medium heat. Add olive oil then shallots and saute for a few minutes until they soften and begin to change color.
- Remove shallots (and oil) and place into a large bowl. Add squash, apples, beans, sage, poultry seasoning, and Herbamare; toss together well.
- In a separate bowl or glass measuring cup, whisk together the stock and arrowroot powder.
- Place the squash mixture into a large casserole dish (preferably one that has a cover, and pour the stock mixture over it. Season with freshly ground black pepper and a few drizzles of olive oil.
- Bake in a preheated 350 degree oven for about 45 to 55 minutes, covered. Then remove the cover and bake for 20 to 25 more minutes, or until squash is tender. Don’t cook the casserole too long uncovered, or the beans will begin to dry out. Source: www.NourishingMeals.com