Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Butternut Squash, White Bean and Kale Ragout (Vegan) Recipe
    Lost? Site Map

    Butternut Squash, White Bean and Kale Ragout (Vegan)

    Butternut Squash, White Bean and Kale Ragout (Vegan). Photo by shantoth

    1/1 Photo of Butternut Squash, White Bean and Kale Ragout (Vegan)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Chef #625684's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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. 2
      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. 3
      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. 4
      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.

    Ratings & Reviews:

    • on January 31, 2012

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 10, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 23, 2011

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Butternut Squash, White Bean and Kale Ragout (Vegan)

    Serving Size: 1 (506 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 349.4
     
    Calories from Fat 55
    15%
    Total Fat 6.2 g
    9%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 757.1 mg
    31%
    Total Carbohydrate 67.1 g
    22%
    Dietary Fiber 14.7 g
    58%
    Sugars 14.2 g
    56%
    Protein 12.6 g
    25%

    The following items or measurements are not included:

    vegan margarine

    vegetable broth

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes