BUTTERNUT SQUASH, WHITE BEAN AND KALE RAGOUT (VEGAN)
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
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.
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chegi stephens
[email protected]I love the combination of butternut squash, white beans, and kale in this ragout. It's a delicious and healthy meal.
suzzie mutheu
[email protected]This ragout is so hearty and satisfying. It's perfect for a cold winter night.
Sbusiso Sbani
[email protected]I'm always looking for new vegan recipes and this ragout is a keeper. It's delicious and easy to make.
MD Sarwar Uddin Sagor
[email protected]This ragout is a great way to use up leftover butternut squash.
Justin “Jxstin” B
[email protected]I'm not a huge fan of kale, but I love it in this ragout. It adds a nice crunch and flavor.
Fatima Ahmed
[email protected]This ragout is so versatile. I've served it over pasta, rice, and even quinoa. It's always a hit.
khadija mohamud
[email protected]I love the creamy texture of this ragout. It's perfect for a cold night.
Talib Jani
[email protected]This ragout is a great way to get your daily dose of vegetables. It's also very flavorful and satisfying.
Dipson Vlog
[email protected]I'm a big fan of butternut squash and this ragout is a great way to enjoy it. The kale and white beans add a nice touch.
Mohamed Aaliyah Koroma (Alvinho)
[email protected]This ragout is so easy to make and it's packed with flavor. I love the addition of the white beans.
Sourov Sarnoker
[email protected]I've made this ragout several times and it's always a hit. It's a great way to use up leftover butternut squash and kale.
Mohammed Yaseen
[email protected]I'm not a vegan, but I love this ragout! It's so hearty and satisfying. I'll definitely be making it again.
Sandeepa Promod
[email protected]This is my new favorite fall recipe! The butternut squash and kale are so flavorful and the white beans add a nice protein boost.
Elisa Prado
[email protected]I made this ragout for a potluck and it was a huge success! Everyone loved it. I especially liked the crispy kale.
Lehlohonolo Lekhooa
[email protected]This ragout is so delicious and comforting. I love the creamy texture of the butternut squash and the hearty flavor of the beans. It's perfect for a cold night.
Sisay Berehanu
[email protected]I've been looking for a vegan ragout recipe and this one is perfect! I love the combination of butternut squash, white beans, and kale. It's hearty and flavorful, and it's easy to make.
Gunakar pant
[email protected]I made this ragout last night and it was a hit! The flavors were amazing and the butternut squash and kale were cooked perfectly. I served it over quinoa and it was a delicious and healthy meal.