Vibrant, versatile butternut squash pairs deliciously with white beans, kale, herbs and spices in this cool-season supper.

 

Ingredients:

 

1 small diced onion

4 cloves minced garlic

1 Tbs olive oil

1 diced butternut squash

2 cans white beans

1 tsp ground coriander

1 tsp ground cumin

1 Tbs chili powder

½ tsp dried oregano

1 tsp Worcestershire sauce

1 tsp white wine vinegar

1 Tbs light brown sugar

1-2 cups vegetable or chicken stock

2 bay leaves

1 (4oz) can diced green chiles

1 bunch chopped kale

Salt and pepper, to taste

 

Recipe:

 

1. In a medium pot or Dutch oven, sauté diced onion and minced garlic in olive oil.
2. Add diced butternut squash and cook for 10 minutes or until beginning to soften and brown a bit.
3. Add white beans, ground coriander, ground cumin, chili powder, dried oregano, Worcestershire sauce, white wine vinegar, light brown sugar, vegetable or chicken stock, bay leaves and diced green chiles. Bring to a simmer and cook for 20 minutes until squash is tender.
4. Stir in chopped kale and cook until just wilted.
5. Season to taste with salt and pepper and serve with your favorite chili toppings like cheese, sour cream or yogurt and fresh cilantro.