Butternut Squash Kale Stew
This butternut squash kale stew is perfect for the wintery weather we are having!! It is warm, flavorful, and chock full of vitamins to ward off winter colds. I find it is a satisfying meal in a bowl, with protein from the beans, carbs from the squash and sweet potatoes, and lots of fiber from the kale. The splash of lemon juice keeps the stew light and fresh. JZ loves it served alongside a chunk of freshly baked bread from Nova’s or Duke’s Bread.
Ingredients
| ¾ cup diced onions | 8 oz. Kale, washed and chopped |
| ¾ cup diced carrots | 40 oz. Chicken stock (use low-sodium at your own risk) |
| ½ cup diced celery | 1 Tbsp dry rubbed Sage |
| 1 med Butternut Squash, cubed | 1 tsp Cumin |
| 2 med Sweet Potatoes, cubed | 2 Tbsp Vegetable oil |
| 2 cans Cannellini beans, rinsed | 2 tsp. Lemon juice |
- Add the oil to a large pot over medium-low heat.
- Once the oil is hot, add the diced celery, onions, and carrots, stirring regularly until slight softened. (5min)
- Then add the sweet potatoes, squash, chicken broth, and spices, simmering for 30 minutes.
- Meanwhile, remove the thick stems from the kale and after the 30 minutes is up, add to the pot with the beans and lemon juice.
- Return to a simmer for 15 minutes.
- Salt and pepper to taste before serving.
This is definitely New Year Resolution friendly and a great recipe to make over the weekend and eat it for a couple days. I like to portion it out in smaller containers for lunches throughout the week.
The stew is on the stove! I’ll let you know how it turns out. It smells delicious! I used vegetable stock and two teaspoons of sea salt. Thank you for the recipe!
Awesome! Hope you like it. We will have try your modifications.
We really loved the stew! This will definitely be in our winter rotation.