[CLEAN Recipe] Vegetable Ragout With White Beans

1 1/2 lbs butternut squash, peeled and cubed (*See below for substitute)
2 tbsp olive oil
4 garlic cloves, minced
2 carrots, peeled and cut into coins
1 tsp salt
1/2 tsp black pepper
1 yellow onion, chopped
1 fennel bulb, halved and cored
1 tsp ground fennel seeds
1 15oz can white beans
2 cups vegetable stock
8 leaves of swiss chard (or other green), stems removed, cut in ribbons
1 tbsp fresh oregano, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh sage, chopped

1. Preheat oven to 400.  Combine squash, 1 tbsp olive oil, 1/4 of the garlic, 1/4 tsp salt and pepper in a large baking dish.  Toss to coat, then roast for 20 minutes or until tender.
2. Meanwhile, heat remaining oil in large skillet.  Add onion, salt and pepper, and garlic.  Sauté for 3 minutes, until onion is clear.  Stir in fennel, fennel seeds, carrots, remaining salt, and cook for 5 minutes.
3. Add beans, vegetable stock and *yellow squash; reduce to simmer.  Simmer for 15 minutes or until beans begin to break down and sauce thickens.
4. Add *cooked butternut squash, chard leaves, and spices.  Cook for 10 minutes, adding water as needed to keep ragout saucy.

*Butternut squash can be sweet; if you prefer something less sweet or do not want to have to bake the squash - use yellow squash instead, cut into 1 inch coins

Yields: 6 servings
From: Shape Magazine