We hit the squash mother lode in our final CSA pickup this past Friday.
I mean like, jackpot folks.
We got two pumpkins, 5 spaghetti squash, 2 butternut squash and a Sweet Meat squash. These aren’t just normal sized squash either. We’re talking some massive butternut squash.
When I spotted this recipe over at Foodista I figured it was the perfect recipe to try with the butternut squash. The result? Well I liked it a lot. I made a few tiny adjustments.
Butternut Squash Black Bean Stew with Kale
- 2 tablespoons olive oil
- 1 large onion, coarsely chopped
- 1 clove garlic, chopped
- 1 teaspoon kosher salt
- 4 cups butternut squash, cut into approx. ½”pieces
- 1 1/2 teaspoons ground chili powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 3 cups vegetable broth
- 14½ oz can diced tomatoes (with juice)
- 1 19 oz. can black beans, drained & rinsed
- 1 small bunch kale, chopped (about 3- 4 cups, packed)
- 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 balsamic vinegar.
- 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.