White Bean and Butternut Squash Stew

Instructions

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Cooking Spray: Wire-Mesh Strainer
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Cook Within: Individual pieces of butternut squash will vary in size and cook times. Test largest pieces to make sure they’re fork-tender. “Pepita” is Spanish for “little seed,” and refers to pumpkin seeds that have been shelled and roasted. They add a tasty crunch (not to mention protein) when garnishing this stew.
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Mince garlic. Stem kale and coarsely chop. Core: Roma tomatoes and cut into ½” dice. Halve mini baguette lengthwise. Drain white beans in wire-
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Toast the Baguettes: cut side up, and drizzle with 1 tsp. olive oil. Bake 6 baking 2-3 minutes, or until pepitas are lightly toasted and baguette is lightly browned. Begin Cooking Stew Place a medium pot over medium-high heat. Add 1 tsp. olive oil, butternut squash, and ½ tsp. salt to hot pot. Cook, while stirring, 1-2 minutes. Add garlic and tomatoes and cook 1 minute, or until aromatic.
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Finish Cooking Stew: Stir in kale and cook 3 minutes, or until leaves are wilted. Season to taste with salt and pepper. Continue Cooking Stew
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Add beans, 2 cups water, and vegetable base to: pot. Bring to a boil, then lower heat to medium. Cook 8-10 minutes, stirring occasionally, or until butternut squash is tender, but not mushy. While stew cooks, toast baguettes and pepitas.
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Plate the Dish: Ladle stew into a bowl. Drizzle Sriracha (to taste) over stew and garnish with toasted pepitas. Serve toasted baguette on the side. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts hot sauce du jour. Its garlicky- chile flavor complements just about everything. Use to taste or omit for less spice. the recipe before you start–we promise it will be time • Place a wire-mesh strainer in
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Mince garlic. Stem kale and coarsely chop. Core

Ingredients

Instructions