Squash and Kale Stew

Serves 4-6.
Prep Time:
Total Time:

Just a moment please...

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Helpful Equipment:

vegetable peeler

This simple and hearty stew made with cubed butternut squash and fresh kale is perfect for a healthy pre-holiday dinner.

Adapted from a Food and Wine recipe.


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)


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!