Vegetable Butternut Squash Stew

Ingredients

• 2 tbsp canola oil
• 6 cups cubed peeled butternut squash
• 2 cups chopped onions
• 2 cups chopped red bell peppers
• 1 cup chopped carrots
• 4 cloves garlic, finely chopped
• 1/2 cup white wine
• 1 can (19 oz/540 mL) black beans, rinsed and drained
• 1 can (19 oz/540 mL) chickpeas, rinsed and drained
• 1 can (19 oz/540 mL) white kidney beans, rinsed and drained
• 2 cans (28 oz/796 mL each) diced tomatoes
• 2 bay leaves
• 2 tsp chopped fresh thyme leaves or 1/2 tsp dried thyme, crumbled
• 1 tbsp liquid honey
• 1 tsp freshly ground pepper

Directions

1. Heat oil in a large pot over medium heat. Sauté squash, onions, red peppers and carrots for 4 minutes.
2. Add garlic and cook for an additional 30 seconds. Pour in wine and simmer, loosening browned bits, until reduced by half, about 2 minutes.
3. Add beans, tomatoes, bay leaves and thyme. Bring to a boil.
4. Reduce heat and simmer, stirring occasionally, until squash is tender, about 30 – 35 minutes.
5. Discard bay leaves. Stir in honey and pepper.