Spicy Butternut Squash & Black Bean Stew With Kale
2 tablespoons olive oil
1 teaspoon kosher salt
4 cups butternut squash, cut into approx. ½"- ¾" pieces)
1 teaspoon ground cumin
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
Add the onion, garlic, and salt.
Sauté until the onion begins to turn golden-colored, about 5-6 minutes.
Add the butternut squash, chili powder, cinnamon, cumin, and Worcestershire sauce.
Stir to combine.
Pour in the diced tomatoes with their juice, the black beans, and the vegetable broth.
Taste and adjust seasonings, if necessary.