Butternut Squash, White Bean and Kale Ragout (Vegan)

Ingredients

  • 2 teaspoons
  • 2 tablespoons
  • cayenne
  • 1 pinch
  • 1 teaspoon
  • 2 tablespoons
  • 2 tablespoons
  • + 38 more ingredients
    • 2 tablespoons
    • 2 tablespoons
    • 2 teaspoons
    • 3 lbs
    • 3 lbs
    • 2 large
    • 2 cups
    • 1 teaspoon
    • 2 tablespoons
    • 1 pinch
    • cayenne
    • 2 large
    • 2 cups
    • 2 ½ teaspoons
    • 1 teaspoon
    • 1 teaspoon
    • coarse sea salt
    • vegetable broth
    • vegetable broth
    • fresh rosemary, chopped
    • fresh rosemary, chopped
    • garlic cloves, minced
    • garlic cloves, minced
    • extra virgin olive oil
    • extra virgin olive oil
    • ground black pepper
    • kosher salt, more to taste
    • kosher salt, more to taste
    • cider vinegar
    • 2 ½ teaspoons
    • maple syrup
    • maple syrup
    • vegan margarine
    • vegan margarine
    • butternut squash
    • butternut squash
    • ground black pepper
    • cider vinegar

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, co...

View full recipe at SpringPad

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