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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
shallot	3	cups		345.6	80.64	12.0	0.48
garlic clove	6			-	-	-	-
purpose flour	2	tablespoons		-	-	-	-
sage	2	teaspoons	crumbled dried	-	-	-	-
squash	4	cups	cubed peeled substituted	96.52	19.7104	5.1308	1.3716
vegetable stock	3	cups		33.15	6.1659	1.5912	0.4641
white wine	1/2	cup		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
white kidney bean	2	cans	drained rinsed	-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.