Meatless Monday: Bountiful Butternut n Kale Stew
By: Shoshanna Levy
Published: October 24, 2011

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)
For the rest of the recipe click here.