Squash, Nduja, and White Bean Stew
- Olive oil for drizzling
- 3 shallots sliced
- 3 oz nduja*
- 1 Tbsp tomato paste
- 1 lb. cubed butternut squash about 1 ½ inch pieces
- Kosher salt and black pepper to taste
- 2 cups low sodium chicken broth homemade or store-bought
- 1 bay leaf
- 1 (15 oz) can white beans of choice drained and rinsed
- Fresh torn mint, parsley, and dill for serving
- Lemon zest and juice for serving
- Sourdough toast for serving
- Soft-boiled eggs for serving, optional
- Coat the bottom of a medium pot with a bit of olive oil and heat over medium heat.
- Add in shallots and cook until softened about 5 minutes.
- Add in nduja and cook until rendered, about 3 minutes. Add in tomato paste and cook until browned, about 1 minute.
- Add in broth and scrape up any bits from the bottom of the pan. Toss in squash, bay leaf and beans.
- Bring to a simmer, and reduce heat to low. Cook, covered, for 10 minutes.
- 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.
- Remove the bay leaf and season to taste with salt and pepper.
- 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.**
*You can find nduja at specialty Italian stores and I have even seen it at Whole Foods and Wegmans! You can also substitute with some spicy Italian sausage or even chorizo. If you sub in a different sausage I would increase the amount to 6oz. **I like to add a TON of herbs on top to stir in as I eat the stew. I used less than I normally would in the video/picture just so the other ingredients are visible haha but I really like a lot of herbs on this!
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