Butternut Squash, Bean And Kale Ragout (vegan)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 lbs butternut squash
• 2 tablespoons vegan margarine
• 2 tablespoons maple syrup
• 2 1/2 teaspoons cider vinegar
• 1 teaspoon kosher salt, more to taste
• 1 teaspoon ground black pepper
• 1 pinch cayenne
• 2 tablespoons extra virgin olive oil
• 4 large leeks, cleaned and chopped, and light green parts only
• 2 large garlic cloves, minced
• 2 teaspoons fresh rosemary, chopped
• 2 (15 ounce) cans cannellini beans, drained and rinsed (or use 3 cups cooked beans)
• 2 cups vegetable broth
• 3/4 lb kale, center ribs removed, leaves thinly sliced (about 6 cups)
• 1/3 cup dried cranberries, roughly chopped, plus whole berries for garnish
• coarse sea salt

Recipe

• 1 1. preheat oven to 425 degrees. using a vegetable peeler or paring knife, peel pumpkin or squash. trim stem, then halve pumpkin or squash and scoop out seeds (save for roasting if desired). cut flesh into 1-inch cubes.
• 2 2. spread cubes out on a large rimmed baking sheet. in small saucepan, combine butter or canola oil, syrup, 1 teaspoon vinegar, kosher salt, 1/2 teaspoon black pepper and cayenne. cook, stirring, over medium-high heat until butter melts; pour mixture over squash and toss to coat evenly. roast, tossing occasionally, until pumpkin or squash is very tender and caramelized at edges, about 30 minutes.
• 3 3. in a large skillet, warm olive oil over medium heat. add leeks, garlic, rosemary and a generous pinch of salt. cook, stirring occasionally, until leeks are very soft and not at all browned, about 15 minutes. add beans and broth and simmer for 10 minutes.
• 4 4. stir in kale. simmer until kale is cooked down and very tender, about 10 minutes. stir in pumpkin or squash and chopped cranberries; season with remaining 1 1/2 teaspoons vinegar and 1/2 teaspoon black pepper. garnish with additional cranberries and sea salt, and serve.