|500 g||butternut squash, peeled, seeded & cubed||1 lb|
|15 ml||butter||1 tbsp|
|1||onion, coarsely chopped||1|
|1||carrot, peeled & thinly sliced||1|
|1||celery rib, thinly sliced||1|
|3||cloves garlic, minced||3|
|30 ml||parsley, chopped||2 tbsp|
|10 ml||ground cumin||2 tsp|
|5 ml||fresh ginger, grated||1 tsp|
|500 g||can white kidney beans||16 oz|
|Steam squash until tender, about 10 to 12 minutes. Reserve water from steamer.
In heavy skillet over medium heat; melt butter. Add onion, carrot, celery and garlic. Cover skillet and cook 10 minutes, stirring occasionally, until onion is tender. Stir in squash, and remaining ingredients. Add salt and pepper to taste. Simmer for 5 to 10 minutes, adding reseved liquid to keep mixture from drying out.