4cupsbutternut squash, 1/2 inch cubes (about 1 medium squash)
2cupswater
1small zucchini, diced
2Tfresh cilantro leavesoptional
Instructions
Heat a large dutch oven over medium-high heat. Add 2 tablespoons of water along with the onion and bell pepper. Saute for 2 minutes, stirring constantly.
Add garlic and jalapeno and saute for 2 minutes, stirring constantly. Add water as needed, 2 tablespoons at a time.
Add wine and let cook, while stirring, for 2 minutes longer.
Add all remaining ingredients except zucchini and cilantro, reduce heat to low, cover and let simmer for 30 minutes.
Add zucchini and let simmer for 15-20 minutes longer, or until zucchini is soft.
Serve topped with cilantro leaves (optional).
Notes
We used the entire, un-drained, can of beans since they were "no salt added." If you drain/rinse your beans, add another 1/2 cup of water.Cooking time will vary, based on the size of your butternut squash cubes.