Southwestern squash stew Recipe - Los Angeles Times
NOSTALGIA is not one of my weaknesses, but whenever I pick up a bunch of fresh sage this time of year it takes me back big time. Eons ago I grew up in Arizona, and at least in my mind one scent was...
Ingredients
- 1/2 cup dry cannellini or cranberry beans
- 1 small buttercup squash, about 3 pounds, peeled
- Coarse sea salt
- 4 tablespoons unsalted butter ( 1/2 stick), divided
- 2 slender leeks, white part only, washed well, dried and thinly sliced
- 16 medium cremini mushrooms, cleaned, stemmed and quartered
- 3 tablespoons chopped fresh sage, divided
- Freshly ground black pepper
- 1/2 cup cognac or brandy
- 3/4 cup vegetable stock or water
- 1/2 cup heavy cream
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