2 pounds pork shoulder cut into 1 inch cubes
2 cloves garlic, chopped fine
2 medium yellow onions, chopped
1 c butternut squash cubed into 2 inch pieces
1 c cannellini beans, soaked overnight
½ c chopped sage
1 c white wine
1 c vegetable stock
salt and pepper
Heat heavy-bottomed stew pan on medium high heat. Sauté onions and garlic until soft. Add pork and brown well. Add sage and squash and stir well. Add stock, wine, beans, salt and pepper. Simmer on low heat for 1 hour, stirring occasionally.
Garnish with fresh sage and parmigiano-reggiano. Serves 6.