1. In a large Dutch oven, heat oil over medium heat, cook shallots and garlic until golden brown, about 7 minutes. 2. Add flour and sage, cook stirring for 1 minute. 3. Add squash, veggie stock, wine, salt and pepper, bring to boil. 4. Cover and simmer over medium low heat or cover and cook in 350°F oven until squash is tender, about 30 minutes. 5. Using potato masher, mash half of the beans. 6. Add mashed and remaining whole beans to pan, cook, uncovered and stirring occasionally, until heated through and sauce is slightly thickened, 5 to 10 minutes. 7. Stir in parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
