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

    Average Rating:

    3 Total Reviews

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    • on January 31, 2012

      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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    • on December 10, 2011

      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.

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    • 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.

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    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
    Total Fat 6.2 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 757.1 mg
    Total Carbohydrate 67.1 g
    Dietary Fiber 14.7 g
    Sugars 14.2 g
    Protein 12.6 g

    The following items or measurements are not included:

    vegan margarine

    vegetable broth

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