TWAIN’S BUTTERNUT SQUASH STEW

2 cups dried cannellini beans

(about 1 pound) Vegetable oil, for sautéing

squash

6 cups 1/2-inch cubed butternut

squash

2 tablespoons unsalted butter 1 yellow onion, cut into small

dice

3 cloves garlic, sliced

1/2 cup white wine 2 tablespoons all-purpose flour 6 cups vegetable stock

4 cups chopped kale, ribs

removed

1 bay leaf

1 1/2 tablespoons minced fresh

parsley

1 tablespoon minced fresh

thyme

1 tablespoon minced fresh sage 2 teaspoons salt, or to taste 1/4 teaspoon white pepper

1/4 teaspoon allspice

1/4 teaspoon dried red pepper flakes

Fresh sage leaves, for garnish

Soak beans overnight. The next day, drain, discard soaking liquid and cook the beans according to package directions, cooking until al dente. Drain and discard cooking liquid.

While beans are cooking, in a rondeau or Dutch oven, sauté butternut squash over mediumheat until lightly caramelized, about 10 minutes depending on heat, stirring frequently. You may need to cook your squash in batches. Remove squash from pot and add butter to pot. When butter is melted and lightly browned, add onions and garlic. Saute until lightly caramelized, about 10 minutes.

Add wine and deglaze the pan. When wine has nearly evaporated, sprinkle in flour and stir until flour is incorporated, about 2 minutes.

Add cooked squash, cooked beans, stock, kale, bay leaf, parsley, thyme, sage, salt, white pepper, allspice and red pepper flakes.

Simmer 45 minutes. Kale will soften and soup will thicken. Remove bay leaf and serve, garnished with sage. Makes: 14 cups

Per cup: 280 calories (percent of calories from fat, 18), 12 grams protein, 47 grams carbohydrates, 10 grams fiber, 6 grams fat (2 grams saturated), 5 milligrams cholesterol, 1,018 milligrams sodium.

CONTRIBUTED BY TORI ALLEN PR