Meatless Monday: Butternut Squash and Black Bean Stew with Kale
By: Leah Rodrigues
Published: October 15, 2012

This butternut squash and black bean stew with kale from Flamingo Musings is a hearty meatless meal.  Cubes of bright orange squash are sauteed with onions are warm spices like cinnamon, cumin, and chili powder before being covered in vegetable stock.  The kale is also added towards the end of the cooking process so that it remains bright green and crisp along with the black beans.  Serve this delicious butternut squash and black bean soup with a slice of bread.
Butternut Squash and Black Bean Stew with Kale
Ingredients:



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)
 
Directions:
 








Heat the oil in a 6 quart pot, over medium-high heat.


   
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.


   
Stir thoroughly and bring to a boil. When the stew begins to boil, reduce the heat and simmer, uncovered, until the squash becomes tender, about 10-15 minutes.


   
Taste and adjust seasonings, if necessary.


   
Add the chopped kale to the pot and stir to combine completely. (If you prefer, you can substitute Swiss chard)


   
Allow to simmer for an additional 3-4 minutes, till the kale wilts but retains a bright green color.

Heat the oil in a 6 quart pot, over medium-high heat.


     
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.


     
Stir thoroughly and bring to a boil. When the stew begins to boil, reduce the heat and simmer, uncovered, until the squash becomes tender, about 10-15 minutes.


     
Taste and adjust seasonings, if necessary.


     
Add the chopped kale to the pot and stir to combine completely. (If you prefer, you can substitute Swiss chard)


     
Allow to simmer for an additional 3-4 minutes, till the kale wilts but retains a bright green color.