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Squash and Kale Stew

by Nick

Next week is probably one of the largest American eating weeks of the year. Diets get tossed aside for a week to gorge with family and friends. I’m 100% in support of all of that.

But might I suggest that you start the week with something somewhat healthy? If you can have a few healthy meals at the beginning of the week than your conscience can breath easily as you stuff your gullet with turkey come next Thursday.

You guys voted overwhelmingly for a healthy soup to accomplish this goal and this one is amazing. After we had it for dinner one night this week, Betsy smartly snagged all the leftovers for lunch the next few days.

Yield
Serves 4-6.
Prep Time
Total Time

Just a moment please...

Print Recipe Squash and Kale Stew

Ingredients

  • 1 onion, diced
  • 3 tablespoons olive oil
  • 1/2 butternut squash, peeled and diced
  • 3 cloves garlic
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1 bunch kale, chopped
  • 1 quart vegetable stock
  • 3/4 cup tiny pasta, like macaroni or tubetti
  • 1 15-ounce can cannellini beans
  • Salt and pepper
  • Baguette (for toasts)
  • Parmesan (for toasts)
  • Olive oil (for toasts)

Helpful Equipment

Directions

1) Peel butternut squash and then dice it into 1/4 inch cubes. Cook pasta according to directions.

2) Add oil to a large pot over medium heat. Once hot, add onions and cook for a few minutes until they are soft.

3) Add garlic, rosemary, and squash. Continue to cook until squash starts to soften.

4) For kale, cut out any large stems and roughly chop. Add kale to pot, cover, and let steam for a minute.

5) Add vegetable stock to pot and bring to a simmer. Let simmer for a few minutes.

6) Add cooked, drained pasta, and drained beans to the stew. Season with salt and pepper.

For toasts:
1) Slice baguette into 1/4 inch slices.
2) Drizzle with olive oil.
3) Sprinkle toasts with grated Parmesan cheese.
4) Bake toasts at 400 degrees Fahrenheit for 8-10 minutes.

Serve stew with the toasts!

Adapted from a Food and Wine recipe.

Squash and Kale

There’s one and only one annoying step to this recipe: Peeling a butternut squash. It just isn’t fun or easy, but unfortunately you can’t just roast the squash and then scoop out the flesh because it will be too soggy in the stew.

So peel you must! Grab a good veggie peeler and go to town. After you peel off all the hard skin, dice the flesh of the squash into about 1/4 inch cubes.

peeled

Hard work.

Before you get starting with the stew, it’s probably a good idea to wash and trim the kale also. Be sure to rinse the kale well. Dirt is easily trapped in all those pesky (but delicious) green folds.

I also recommend trimming off any large stems from the kale as they won’t really be great in the stew.

kale

Washed and chopped.

Besides those things, you’ll want to dice up your onion and garlic and also cook your pasta according to the package. You can start the pasta while you work on the stew though, but you definitely want to cook it before adding it to the stew.

Starting Stew

When you’re ready to start the stew, add the oil to a large pot over medium heat and add in your onions. Sweat the onions until they are soft, but not browned at all. Be sure to not get your pot too hot or they will brown instead of just soften.

onions

Not too hot!

Add the garlic, red pepper flakes, oregano, and squash cubes to the pot and continue to stir.

The squash should start to soften after a few minutes in the pot.

sqasuh

Squash and some seasonings.

After the squash has cooked for about five minutes, add the kale and cover the pot for about a minute which will steam the kale.

kale

Get it?

Meanwhile, you can drain your pasta and beans. I used tiny little tube pastas called tubetti for this, but any smaller pasta would work.

pasta

Don’t over do it on the pasta.

Then add in your vegetable stock and bring the whole thing to a simmer.

Once the stew is simmering, add in the beans and pasta and continue to simmer for a few minutes to combine the flavors. Then season the whole thing with salt and pepper and you’re all set!

strew

Done deal.

The Toasts

You could eat this stew by itself. It’s very hearty and definitely can work as a one pot meal.

I kicked it up a notch though by making these fun little Parmesan toasts to dip in the stew. Just cut a baguette or sturdy loaf of bread into 1/4 inch slices. Drizzle them with olive oil and sprinkle with grated Parmesan cheese.

toasts

Love these.

Bake them at 400 degrees Fahrenheit for 8-10 minutes and then serve up a few of them with the stew!

stew

Love this stew!

The squash, while a bit annoying to prepare, is definitely my favorite part of this stew. It thickens the stew a bit and goes really well with the other flavors.

Have a big bowl of this… guilt free!

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6 comments on “Squash and Kale Stew

  1. yum! eating some of your thirty minute chickpea stew right now, think I will switch it up and make this one this weekend!

  2. This is in perfect time for the cold weekend ahead. What do you think about making it in the slow cooker?

    Happy Friday!
    xx
    Natalie
    dishesrunwaysandbriefcases.blogspot.com

  3. Just made this with lacinato kale and love it. left out the red pepper flakes so that my baby will hopefully eat it, and left out the pasta because my husband thought the beans and squash added enough carbs to the soup. Simple and delicious! Might just make another pot with the other half of the squash and see how it holds up to freezing. Thanks!

  4. I made this tonight with sweet potato instead of the squash (substitution of necessity) and it was fabulous! I’ll probably freeze the leftovers and see how it fares.

  5. This looks great. I have a butternut squash on hand already. I also have collards (produce box) and I think I will substitute them for the kale. I learned last winter that I don’t really like collards except in soup (I tried many different ways), too bitter for me. But the sweetness of the squash might be just the thing to balance the bitterness. Thanks!

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