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."
 
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photo by shantoth photo by shantoth
photo by shantoth
Ready In:
1hr
Ingredients:
16
Serves:
6
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ingredients

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directions

  • 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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Reviews

  1. Honestly I pared this recipe way down. I used the apple cider vinegar, maple syrup and butter blend to roast the butternut in, and left out leeks and cranberries bc we just don’t ever have those around. It’s great with or without the rosemary. It’s become a regular side in our home bc I can make the butternut up in advance and whip the rest up quickly. It’s a well rounded, hearty, elegant combination. Thanks for sharing!!
     
  2. I have made this recipe twice, using butter beans, and omitting the cranberries. It is DEE-LICIOUS, and so healthy. Olive oil works fine instead of margarine, and this makes enough to have as an entree for two hungry people, and enough leftover for lunch the next day, if you use a large squash. The size of the squash changes the outcome by quite a lot. Definitely recommended. I ate mine with a little a little adobo sauce, and used chipotle powder instead of cayenne for a smokier flavour.
     
  3. My stepson and I found that we didn't know if we actually liked this, however, both of us started to love it. My stepson added more vinegar and added cheese and loved it.
     
  4. Yummy dish and great for a rainy/snowy day. I love that I can use it for my severely food allergic son, and it still tastes good to us! He loves it also (at 21 mo.). My only complaint is how long and frustrating it was to skin a raw pumpkin, which isn't enough motivation to stop me from finding a solution and remaking this dish.
     
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Tweaks

  1. I have made this recipe twice, using butter beans, and omitting the cranberries. It is DEE-LICIOUS, and so healthy. Olive oil works fine instead of margarine, and this makes enough to have as an entree for two hungry people, and enough leftover for lunch the next day, if you use a large squash. The size of the squash changes the outcome by quite a lot. Definitely recommended. I ate mine with a little a little adobo sauce, and used chipotle powder instead of cayenne for a smokier flavour.
     

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