Hannaford homepage

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Curried Butternut Squash and Bean Stew

Curried Butternut Squash and Bean Stew

Get Ready

Servings: Makes 6

Prep Time: 13 minutes

Cook Time: 12 minutes

Ingredients: Add ingredients to List

Taste of Inspirations Garlic Dipping Oil
3 whole Shallot, finely chopped, finely chopped
4 teaspoon curry powder
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
3 cups cauliflower floweret
32 oz low-sodium vegetable stock
20 oz butternut squash, frozen
31 oz canned cannellini beans, drained
1/4 cup greek yogurt
2 tablespoon Roasted unsalted pumpkin seeds

directions:

1. Heat oil in a large pot over medium heat. When hot, add shallots, curry, cayenne, and cumin. Cook and stir until shallots begin to soften, about 1 to 2 minutes. Add cauliflower and 1/2 cup of the broth. Cook and stir until cauliflower is coated with the spices.
2. Increase heat to medium high. Add remaining vegetable broth and bring to a simmer. Add squash and beans, stir well, and return to a simmer. Cover and cook until cauliflower and squash are fork tender, about 10 minutes.
3. To serve, divide among six bowls. Top each bowl with a dollop of yogurt and a sprinkling of pumpkin seeds. Serve warm.
Source: Hannaford fresh Magazine, November - December 2009

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients coupon
Increase quantity for this productDecrease quantity for this product
Taste of Inspirations Garlic Dipping Oil  
Increase quantity for this productDecrease quantity for this product
3 whole Shallot, finely chopped, finely chopped  
Increase quantity for this productDecrease quantity for this product
4 teaspoon curry powder  
Increase quantity for this productDecrease quantity for this product
1/4 teaspoon cayenne pepper  
Increase quantity for this productDecrease quantity for this product
1/2 teaspoon ground cumin  
Increase quantity for this productDecrease quantity for this product
3 cups cauliflower floweret  
Increase quantity for this productDecrease quantity for this product
32 oz low-sodium vegetable stock  
Increase quantity for this productDecrease quantity for this product
20 oz butternut squash, frozen  
Increase quantity for this productDecrease quantity for this product
31 oz canned cannellini beans, drained  
Increase quantity for this productDecrease quantity for this product
1/4 cup greek yogurt  
Increase quantity for this productDecrease quantity for this product
2 tablespoon Roasted unsalted pumpkin seeds  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 6
Base Nutrients
Calories 260 kcal (13%)
Calories from Fat 32
Total Fat 4 g (5%)
Saturated Fat 1 g (3%)
Cholesterol n/a
Sodium 300 mg (13%)
Total Carbohydrates 43 g (14%)
Dietary Fiber 10 g (40%)
Protein 14 g (23%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading