Ann West was this issue's winner with her tasty butternut squash and white bean stew.
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  1. place beans and chicken broth in a large soup pot and cook for 45 minutes, or until just soft.
  2. meanwhile, peel and cube squash. (Ann uses a vegetable peeler for the skin and spoon to scoop out the seeds.)
  3. in a medium skillet, sauté bacon, leeks and garlic in olive oil until bacon starts to brown.
  4. Add squash until softened.
  5. Add bacon mixture and squash to the beans.
  6. Add wine, peach preserves and chopped tomatoes.
  7. Add salt and pepper to taste, and a sprinkle of fresh thyme.
  8. stir and simmer for about 45 minutes or until done and flavors have melded; adjust seasonings. (more chicken broth may need to be added as the stew simmers; liquid should cover all.)
  9. Garnish with fresh parsley and thyme.
  10. Serve with crusty bread to soak up the yummy broth.


Photography by Colin Cooke

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