Butternut squash stew perfect for fall dining

Twain’s Brewpub & Billiards 211 E. Trinity Place, Decatur. 404-373-0063. www.twains.net

Last fall I visited Twain’s in Decatur and had this delicious butternut squash stew that was incredibly flavorful and I have been wanting to get the recipe so I can make it this upcoming season.

Can you share the details on that? — Chris Brown, Stone Mountain

Chef Ryan Burke was happy to share this recipe, just in time for fall dining.

We cut it down to half the restaurant’s recipe, and it would be easy to cut it down further if this makes more soup than your household needs.

In the photo, it’s accompanied by the restaurant’s housemade corn bread.

Burke suggests using a Riesling as the wine for deglazing the pan you’ve cooked your onions in.

And if you don’t want to deal with peeling and chopping a butternut, your grocery store has prepped cubes of butternut squash available to make this recipe even easier.

If you have trouble finding dried cannellini beans, you can substitute small navy beans.

Burke likes to cook the butternut in a rondeau pot, a shallow pan that’s similar to a Dutch oven, but not as deep.

Liquids evaporate more quickly in this shallow pan.

If there’s not one in your cooking arsenal, just use a Dutch oven or stock pot.