Winter squash stew goes with many wines

Like many vegetables bred for shape and convenience, the butternut has a milder flavor than its parent, which has a dense, sweet, seedless neck.

1 1/2 to 2 pounds butternut squash 2 tablespoons olive oil + more as needed-- Kosher salt and freshly ground pepper, to taste1 rib celery, cut into small dice, about 1/2 cup1 medium carrot, cut into small dice, about 1/2 cup 1/2 small yellow onion, cut into small dice, about 1/2 cup 1 teaspoon minced garlic1 teaspoon smoked paprika 1/8 teaspoon ground cumin2 tablespoons Amontillado Sherry 1/2 teaspoon chopped fresh thyme2 1/2 cups low-sodium chicken broth or vegetable broth + more if needed1 (15-ounce) can cannellini beans, drained and rinsed1 (15-ounce) can black beans, drained and rinsed-- Sherry vinegar, to taste-- Grated or shaved Parmesan, to garnishInstructions:

Spread squash on a rimmed baking sheet and roast until tender and lightly browned, 25-35 minutes, turning over once with a spatula.

Add the thyme and 2 cups of the broth; bring to a boil, then reduce to a simmer and cook, uncovered, about 10 minutes to blend the flavors.

When the squash is done, place 1 cup of the cooked squash (press it into the measuring cup) into a blender with 1/3 - 1/2 cup of the broth; puree.

Per serving: 197 calories, 8 g protein, 30 g carbohydrate, 6 g fat (1 g saturated), 1 mg cholesterol, 343 mg sodium, 9 g fiber.