Best 4 Butternut Squash White Bean And Kale Ragout Vegan Recipes

Indulge in a delightful culinary journey with our versatile Butternut Squash, White Bean, and Kale Ragout. This delectable vegan dish offers a symphony of flavors and textures, showcasing the best of seasonal produce. Savor the creamy sweetness of butternut squash, the hearty and protein-packed white beans, and the earthy goodness of kale, all harmoniously combined in a rich and flavorful broth.

Butternut Squash and Sweet Potato Curry – A vibrant and aromatic curry brimming with autumnal flavors. Sweet potatoes and butternut squash take center stage, roasted to perfection and enveloped in a creamy coconut-based sauce infused with fragrant spices.

Butternut Squash Risotto – Experience the epitome of comfort food with this creamy and indulgent risotto. Arborio rice is cooked to perfection in a flavorful broth, generously complemented by tender butternut squash, roasted shallots, and a touch of white wine.

Roasted Butternut Squash and Pomegranate Salad – A refreshing and colorful salad that celebrates the vibrant flavors of fall. Roasted butternut squash, sweet and tangy pomegranate arils, crisp arugula, and toasted walnuts come together in a symphony of flavors, drizzled with a tangy dressing.

Butternut Squash, Spinach, and Feta Filo Rolls – Delight your taste buds with these savory and golden filo pastry rolls. Flaky filo dough encases a filling of roasted butternut squash, spinach, tangy feta cheese, and aromatic herbs, creating a perfect balance of flavors and textures.

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TUSCAN WHITE BEAN AND BUTTERNUT SQUASH SOUP

Tuscan White Bean and Butternut Squash Soup image

This cozy white bean and butternut squash soup is full of garlic, herbs, flavorful stock, and good-for-you Fall veggies. Gluten free and vegan-friendly.

Provided by Laura Bolton

Categories Soup

Time 45m

Number Of Ingredients 13

Ingredients

1 Tbsp olive oil
1 small butternut squash, peeled, seeded, and large-diced
1 large yellow or sweet onion, minced
1-2 tsp fresh garlic, minced
1 Tbsp unsalted butter ¹
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/8 tsp dried oregano
1 small lemon, juiced ²
4 cups (32 oz) rich chicken or vegetable stock
kosher salt and freshly-ground black pepper, to taste
1 (15 oz) can cooked cannelini beans, drained but not rinsed
1-1/2 cups baby kale leaves ³

Steps:

Heat the olive oil in a heavy-bottomed stock pot over medium heat until shimmering. Add the butternut squash, and cook, turning occasionally, until just beginning to caramelize and soften, about 4-5 minutes. Transfer the butternut squash to a plate.
Add the onion to the pot, and cook, stirring occasionally, until soft and translucent, and just beginning to brown.
Add the garlic, and cook for another minute or two.
Add the butter, and as it melts, stir in the herbs. Let cook for another minute or two until the onions are lightly golden.
Add the butternut squash back to the pot, along with the lemon juice and stock, and stir to combine.
Cover, and bring the stock just to a boil, then turn the heat down to low, and let simmer uncovered for about 15 minutes. Season with salt and pepper, to taste.
Add the white beans and kale leaves, and continue to simmer until warmed through, about 3-5 minutes. If using a more delicate green, such as spinach, add right before serving. Serve warm with crusty bread. Enjoy!!

WHITE BEANS AND KALE

White Beans and Kale image

Simmer kale and cannellini with lemon zest and serve with fresh herbs.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil
1 bunch Tuscan kale, tough stems discarded, thinly sliced (about 8 cups)
One 15-ounce can cannellini beans, undrained
2 strips lemon zest, removed with a vegetable peeler
Kosher salt and freshly ground black pepper
1/4 cup roughly chopped fresh parsley
2 tablespoons chopped fresh chives
Lemon wedges, for serving

Steps:

Heat the oil in a large skillet over medium-high heat. Add the kale and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the beans with the liquid from the can, lemon zest, 2 cups water and a generous pinch each of salt and pepper. Bring to a simmer and continue to cook, stirring occasionally until the liquid has reduced and the kale is tender, 10 to 12 minutes.
Transfer the kale and beans to a serving bowl. Scatter the parsley and chives over the top and serve with lemon wedges.
Copyright 2016 Television Food Network, G.P. All rights reserved

BUTTERNUT SQUASH, WHITE BEAN AND KALE RAGOUT (VEGAN)

Butternut Squash, White Bean and Kale Ragout (Vegan) image

This recipe was originally published in the New York Times and was then adapted for "Best Vegan Recipe's." Hearty and healthy. Great when you're craving veggies in the winter.

Provided by liz_wasinger

Categories One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

3 lbs butternut squash
2 tablespoons vegan margarine
2 tablespoons maple syrup
2 1/2 teaspoons cider vinegar
1 teaspoon kosher salt, more to taste
1 teaspoon ground black pepper
1 pinch cayenne
2 tablespoons extra virgin olive oil
4 large leeks, cleaned and chopped, white and light green parts only
2 large garlic cloves, minced
2 teaspoons fresh rosemary, chopped
2 (15 ounce) cans cannellini beans, drained and rinsed (or use 3 cups cooked white beans)
2 cups vegetable broth
3/4 lb kale, center ribs removed, leaves thinly sliced (about 6 cups)
1/3 cup dried cranberries, roughly chopped, plus whole berries for garnish
coarse sea salt

Steps:

1. Preheat oven to 425 degrees. Using a vegetable peeler or paring knife, peel pumpkin or squash. Trim stem, then halve pumpkin or squash and scoop out seeds (save for roasting if desired). Cut flesh into 1-inch cubes.
2. Spread cubes out on a large rimmed baking sheet. In small saucepan, combine butter or canola oil, syrup, 1 teaspoon vinegar, kosher salt, 1/2 teaspoon black pepper and cayenne. Cook, stirring, over medium-high heat until butter melts; pour mixture over squash and toss to coat evenly. Roast, tossing occasionally, until pumpkin or squash is very tender and caramelized at edges, about 30 minutes.
3. In a large skillet, warm olive oil over medium heat. Add leeks, garlic, rosemary and a generous pinch of salt. Cook, stirring occasionally, until leeks are very soft and not at all browned, about 15 minutes. Add beans and broth and simmer for 10 minutes.
4. Stir in kale. Simmer until kale is cooked down and very tender, about 10 minutes. Stir in pumpkin or squash and chopped cranberries; season with remaining 1 1/2 teaspoons vinegar and 1/2 teaspoon black pepper. Garnish with additional cranberries and sea salt, and serve.

WHITE BEAN, BUTTERNUT SQUASH, KALE AND OLIVE STEW

White Bean, Butternut Squash, Kale and Olive Stew image

Categories Soup/Stew Bean Olive Vegetable Stew Vegetarian Quick & Easy High Fiber Kale Bell Pepper Butternut Squash Winter Healthy Bon Appétit

Yield Serves 6

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
3 large onions, chopped
6 garlic cloves, minced
1 3 1/4- to 3 1/2-pound butternut squash, peeled, seeded, cut into 1 1/2-inch cubes
3 red bell peppers, seeded, cut into 1 1/2-inch pieces
1 1/2 cups canned vegetable broth
1 1/2 large bunches kale, thick stems trimmed, leaves cut crosswise into 2-inch strips
1 tablespoon dried rubbed sage
5 15-ounce cans cannellini (white kidney beans), rinsed, drained
1 cup Kalamata olives, pitted, halved
Freshly grated Romano cheese

Steps:

Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic; sauté until tender, about 10 minutes. Add squash; sauté Add bell peppers and stir to coat with onion mixture. Add broth. Cover and simmer until squash is just tender, about 10 minutes.
Mix kale and sage into stew. Cover and cook until kale wilts, stirring occasionally, about 8 minutes. Add beans and olives and stir until heated through. Season to taste with salt and pepper.
Transfer stew to large shallow bowl. Sprinkle generously with cheese.

Tips:

Choose the right squash: Look for butternut squash that is firm and heavy for its size, with a deep orange color. Avoid squash that has blemishes or soft spots.
Roast the squash before using it: Roasting the squash brings out its sweetness and depth of flavor. To roast the squash, preheat your oven to 400 degrees Fahrenheit. Cut the squash in half lengthwise and scoop out the seeds. Drizzle the squash with olive oil and season with salt and pepper. Place the squash cut-side up on a baking sheet and roast for 30-40 minutes, or until the squash is tender.
Use a variety of beans: This recipe calls for white beans, but you can use any type of beans you like. Some other good options include black beans, pinto beans, or kidney beans.
Add some greens: Kale is a great addition to this ragout, but you can also use spinach, chard, or collard greens.
Season to taste: Be sure to taste the ragout before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.

Conclusion:

This butternut squash, white bean, and kale ragout is a delicious and hearty vegan meal that is perfect for a fall or winter dinner. It is packed with flavor and nutrients, and it is also very easy to make. So next time you are looking for a healthy and satisfying meal, give this ragout a try.