Ingredients

The following ingredients have 9 Servings
  • 4 cups butternut squash (, bite size dice)
  • salt and pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 pound ground turkey
  • 1 medium onion (, chopped)
  • 3 cloves garlic (, pressed)
  • 1/2 cup white wine
  • 2 cans white beans (, rinsed and drained, I like great northern variety)
  • 4 cups chicken stock (, (32 ounces))
  • 3 pasilla peppers (roasted, seeded and sliced into 1/4” ribbons)
  • 1/2 cup fresh sage leaves (, cut into ribbons with scissors or diced)
  • 2 teaspoons cumin
  • 1 1/2 teaspoons salt
  • 1 teaspoon white pepper

Instruction

  • Heat oven to 400°F. Place butternut squash on a sheet pan and coat with 1 tablespoon of olive oil and season with salt and pepper. Bake for 20 minutes or until soft and browned lightly. Remove from oven and set aside.
  • While the squash roasts, heat olive oil in a large dutch oven over medium-high heat. Brown ground turkey for 8-10 minutes. Add garlic and cumin, season with salt and pepper and cook for 2 minutes. Add onion and cook until softened, about 3-4 minutes. Add wine and cook until wine cooks down, about 3-5 minutes.
  • Add beans, stock, roasted pasilla peppers and sage. Cook for 20 minutes. Add roasted butternut squash and cook for 10 minutes more. Serve and slurp.