If you are planning to serve this recipe for Thanksgiving day and have a lot of cooking to do then it can be prepared a day ahead of time! Prepare the recipe up to baking, place all ingredients into the casserole dish, cover, and refrigerate. When you are ready to cook it, just pop it in the oven! Serve drizzled with homemade Cranberry Sauce. The poultry seasoning I use is a mix of these dried herbs: Basil, rosemary, sage, marjoram, thyme, and oregano.
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 tablespoons
poultry seasoning
2 teaspoons
Herbamare
2 cups
vegetable stock
3 tablespoons
arrowroot powder
freshly ground
black pepper
