• 1 loaf frozen white bread dough, thawed and cut into quarters
• 1 egg, beaten
• 1 lb. butternut squash, peeled, seeded and cubed, or frozen acorn squash
• 1 Tbs. unsalted butter
• 1 onion, coarsely chopped
• 1 carrots, peeled and thinly sliced
• 1 celery rib, thinly sliced
• 3 cloves garlic, crushed
• 2 Tbs. cilantro or parsley, chopped
• 2 tsp. ground cumin
• 1 tsp. fresh ginger, grated
• 1 lb. canned white kidney beans, drained

Roll each piece of dough into a ball. Place on a cookie sheet that has been coated with nonstick cooking spray. Brush with beaten egg. Cover with plastic wrap that has also been sprayed and let rise 2-3 hours or until doubled in size. Preheat oven to 350°F. Bake 20-25 minutes or until golden brown.

Place squash in a steamer basket over boiling water. Cover saucepan and steam 10-12 minutes or until tender. Drain, reserving liquid, and set aside. Melt butter in a heavy nonstick skillet over medium heat. Add onion, carrot, celery and garlic. Cover skillet and cook 10 minutes, stirring occasionally, until onion is tender. Stir in squash, remaining ingredients and salt and pepper to taste. Simmer 5-10 minutes, adding enough reserved liquid to keep mixture from drying out. To serve, cool and slice off top of each bread bowl. Hollow out bottoms and fill with squash stew.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 514, fat 7.1g, 12% calories from fat, cholesterol 8mg, protein 18.3g, carbohydrates 96.7g, fiber 12.7g, sugar 9.4g, sodium 821mg, diet points 8.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.3, Fruit: 0.0, Bread: 4.8, Lean meat: 0.0, Fat: 0.6, Sugar: 0.0, Very lean meat protein: 1.1

  view detailed nutritional information

The recommended wines are: Beaujolais, Chenin Blanc, or Fumé Blanc.