Butternut Squash, White Bean And Kale Ragout (Vegan) Recipe

Name: Butternut Squash, White Bean And Kale Ragout (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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. 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. 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. 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.

2716

kcal

Calories

285

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 lbs butternut squash, 2 tablespoons vegan margarine, 2 tablespoons maple syrup, 2 1/2 teaspoons cider vinegar, and more.

Yes, Butternut Squash, White Bean And Kale Ragout (Vegan) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash, White Bean And Kale Ragout (Vegan)

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