Lately, temperatures in the teens and single digits have encouraged me to spend more time in the kitchen. With plenty of ingredients on hand and time to spare, I’ve had the chance to try a handful of recipes that take longer than I’m usually willing to spend over the stove.
This winter stew is one of my latest creations. It’s a combination of some of my favorite winter vegetables, including kale, squash, root vegetables, and beans. The end result is both colorful and hearty; the perfect thing to eat when the temperature drops below freezing.
The key here is to roast the squash and carrots in the oven before adding them to the stew with the rest of the ingredients. The roasting process allows the vegetables to caramelize while cooking, bringing out their natural sweetness. I also went for a broth that was tomato-based rather than broth-based, making the stew thicker and more flavorful than similar recipes.
Butternut Squash, Kale, and White Bean Stew Recipe
- 1 small butternut squash, cut into 1 inch cubes
- 3 carrots, cut into 1 inch cubes
- 1 onion, chopped
- 4 garlic cloves, minced
- 3 cups whole tomatoes, with juice (from a 28 oz. can)
- 1 bunch lacinato kale (about 8 leaves)
- 1 tsp thyme
- 1/2 tsp basil
- salt, to taste
- olive oil
- 32 oz. vegetable broth
- Heat oven to 400 degrees. Toss butternut squash and carrots lightly in olive oil and spread on a sheet pan lined with foil. Roast 25-30 minutes, or until squash is tender when poked with a fork.
- Heat oil in a medium saucepan. Add onions and cook until translucent. Add garlic, and cook for 1-2 minutes more.
- Chop whole tomatoes and add them to the saucepan. Add thyme and basil and let simmer.
- after 5-10 minutes, remove half of the tomato liquid. Place it in a blender and puree for 30 seconds.
- Add tomato mixture back to the saucepan. Pour in vegetable broth and bring back to a simmer. Add in kale and cook for 30 minutes at a gentle simmer.
- Add white beans, squash, and carrots. Cook until heated through and serve.
- Makes 6-8 servings.