Butternut Squash and Bean Casserole with Sage and Shallots

Ingredients

• 3 tablespoons extra virgin olive oil
• 2 cups thinly sliced shallots
• 3 pounds butternut squash, peeled, seeded, and cubed
• 1 large granny smith apples, peeled, cored, and cut into chunks
• 3 cups cooked cannellini beans
• 2 tablespoons thinly sliced fresh sage
• 1 tablespoon poultry seasoning
• 2 teaspoons Herbamare
• 2 cups vegetable stock
• 3 tablespoons arrowroot powder
• freshly ground black pepper