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."
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.
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 a.
Ingredients
butternut squash, vegan margarine, maple syrup, cider vinegar, kosher salt, ground black pepper, cayenne, extra virgin olive oil, leeks, garlic cloves, fresh rosemary, cannellini beans, vegetable broth, kale, dried cranberries, coarse sea salt