White Bean Ragout with Butternut Squash and Mushrooms
This white bean ragout with butternut squash and mushrooms is a hearty, super nutritious winter stew. Serve it over polenta, rice, or crusty bread, or for a grain-free option, pureed or riced cauliflower.
1medium butternut squashpeeled and diced into ½" cubes
½bunch chardstems removed, thinly sliced into ribbons
1tbspfresh sagechopped, plus additional for serving
1 ½c.white beansor 1 can
sea saltto taste
cracked black pepperto taste
shaved parmesanfor serving (optional)
In a large skillet, melt the butter over medium-high heat until it foams. Add the mushrooms and a pinch of salt and sauté until browned and crisp around the edges, 10-12 minutes. Remove with a slotted spoon and set aside.
If the pan needs it, add a bit more butter or oil (1-2 tsp) and heat until foaming. Add the sweet onion and sauté until translucent, 5-7 minutes. Push aside the onions in the center of the pan and add the garlic. Sauté until fragrant, 1 minute.
Deglaze the onions and garlic with white wine, scraping up any bits from the bottom of the pan, stirring until the wine stops bubbling, 2-3 minutes.
Add the butternut squash, chard, and sage to the pan and toss to coat in the pan juices. Season with salt and pepper to taste, and pour in the broth. Cover and cook until the squash is barely fork tender, 15 minutes.
Stir in the white beans and cooked mushrooms and cook until warmed through, 6-8 more minutes.
Serve immediately over your base of choice (polenta, crusty bread, rice, pasta, etc.) or alone, and garnish with additional fresh sage and shaved parmesan if desired.