Butternut squash is a beloved fall treat, and most frequently gets roasted or made into a soup.
This heartyand tasty veggie stew is a perfect dish to freeze for future meals.
2 tablespoons olive oil
1 large onion, coarsely chopped (about 1- ½ cups)
3 large cloves garlic, coarsely chopped (about 2- ½ tsp.)
1 teaspoon kosher salt
4 cups butternut squash, cut into approx. ½"- ¾" pieces)
1 1/2 teaspoons ground chili powder (I used chipotle, of course!)
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 tablespoon Worcestershire (I used Oxford Falls vegan)
3 cups vegetable broth
14 1/2 oz can diced tomatoes (with juice)
29 oz can (or 2 15.5 oz cans) black beans, drained& rinsed
1 small bunch kale, chopped (about 3- 4 cups, packed)
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