Butternut squash, kale and white bean stew
Kale is a rich source of calcium, vitamin c and carotenoids—making it an excellent choice for preventing diseases. Combined with butternut squash and white beans, this is the perfect vegetarian option for a satisfying meal!
INGREDIENTS
- » 1 small butternut squash, peeled and cubed
- » 1 BPA-free can white beans, rinsed
- » 1 medium zucchini, cubed
- » 1 bunch of lacinato kale, chopped
- » 1⁄2 medium onion, chopped
- » 2 cloves of garlic
- » 2 tsp olive oil
- » 1 tsp cumin
- » 1⁄2 tsp sea salt
- » 1⁄2 tsp chili powder
- » 1 tsp red wine vinegar
- » Pepper to taste
DIRECTIONS
Begin by peeling and chopping the butternut squash into small cubes. Toss in one tsp of olive oil and salt and pepper. Spread cubes on a baking sheet. Bake for 20 minutes at 420° F.
Next, place one tsp of olive oil into a pan and add the onion and garlic to medium-low heat. Cook until lightly golden. Add the zucchini and kale. When the squash is cooked, add it to the pan along with the beans and all the seasonings. Cook for another few minutes and then turn off the heat. Enjoy warm.
Nutritional information per serving: Calories 216; Fat 3g; Carbohydrates 4g; Protein 10g
More Recipe Inspiration: Try this cashew sour cream to dollop on top!