Best 3 Butternut Squash White Bean And Kale Ragout Vegan Recipes

A delectable vegan dish that combines the natural sweetness of butternut squash, the creamy texture of white beans, and the earthy flavor of kale, resulting in a hearty and wholesome ragout. This versatile dish can be served as a main course accompanied by crusty bread or as a side dish paired with roasted vegetables or grilled tofu. The recipe is not only packed with flavor but also brimming with nutrients, making it a guilt-free indulgence. Whether you're a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this butternut squash white bean and kale ragout will undoubtedly delight your taste buds and nourish your body.

Here are our top 3 tried and tested recipes!

BUTTERNUT SQUASH, WHITE BEAN AND KALE RAGOUT (VEGAN)

Butternut Squash, White Bean and Kale Ragout (Vegan) image

This recipe was originally published in the New York Times and was then adapted for "Best Vegan Recipe's." Hearty and healthy. Great when you're craving veggies in the winter.

Provided by liz_wasinger

Categories One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

3 lbs butternut squash
2 tablespoons vegan margarine
2 tablespoons maple syrup
2 1/2 teaspoons cider vinegar
1 teaspoon kosher salt, more to taste
1 teaspoon ground black pepper
1 pinch cayenne
2 tablespoons extra virgin olive oil
4 large leeks, cleaned and chopped, white and light green parts only
2 large garlic cloves, minced
2 teaspoons fresh rosemary, chopped
2 (15 ounce) cans cannellini beans, drained and rinsed (or use 3 cups cooked white beans)
2 cups vegetable broth
3/4 lb kale, center ribs removed, leaves thinly sliced (about 6 cups)
1/3 cup dried cranberries, roughly chopped, plus whole berries for garnish
coarse sea salt

Steps:

1. Preheat oven to 425 degrees. Using a vegetable peeler or paring knife, peel pumpkin or squash. Trim stem, then halve pumpkin or squash and scoop out seeds (save for roasting if desired). Cut flesh into 1-inch cubes.
2. Spread cubes out on a large rimmed baking sheet. In small saucepan, combine butter or canola oil, syrup, 1 teaspoon vinegar, kosher salt, 1/2 teaspoon black pepper and cayenne. Cook, stirring, over medium-high heat until butter melts; pour mixture over squash and toss to coat evenly. Roast, tossing occasionally, until pumpkin or squash is very tender and caramelized at edges, about 30 minutes.
3. In a large skillet, warm olive oil over medium heat. Add leeks, garlic, rosemary and a generous pinch of salt. Cook, stirring occasionally, until leeks are very soft and not at all browned, about 15 minutes. Add beans and broth and simmer for 10 minutes.
4. Stir in kale. Simmer until kale is cooked down and very tender, about 10 minutes. Stir in pumpkin or squash and chopped cranberries; season with remaining 1 1/2 teaspoons vinegar and 1/2 teaspoon black pepper. Garnish with additional cranberries and sea salt, and serve.

WHITE BEAN, BUTTERNUT SQUASH, KALE AND OLIVE STEW

White Bean, Butternut Squash, Kale and Olive Stew image

Hearty and healthful! This Italian-style stew fits a rainbow of vegetables into your everyday meals. Made with the convenience of protein-rich canned cannellini beans, it's a meal in a bowl. Just serve with crusty country bread.

Provided by cannedfood

Categories < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
3 large onions, chopped
1 butternut squash, peeled, seeded and cut into 1 1/2-inch cubes (3 1/4 to 3 1/2 pounds)
4 medium red bell peppers, seeded and cut into 1 1/2-inch pieces
6 garlic cloves, minced
1 1/2 cups canned vegetable broth
16 cups chopped kale, thick stems trimmed and leaves cut crosswise into 2-inch strips
1 tablespoon dried rubbed sage
3 (15 ounce) cans cannellini beans, rinsed and drained
1/2 cup canned black olives, pitted and halved*
salt & fresh ground pepper, to taste
freshly grated romano cheese (optional)

Steps:

Heat oil in a heavy, large Dutch oven over medium-high heat. Add onions, and sauté over medium heat until tender, about 5 minutes. Add butternut squash, bell peppers and garlic; sauté 10 minutes. Add broth; cover and simmer until vegetables are tender, about 10 minutes.
Add kale and sage; cover and cook until the kale wilts, stirring often, about 10 minutes. Add beans and olives, and stir until heated through. Season to taste with salt and pepper.
Transfer the stew to large, shallow bowl. Sprinkle generously with grated cheese, if desired.
*Note: Substitute Kalamata olives, sold at Greek and Italian markets and some supermarkets.
Servings: 8.
Nutritional Information Per Serving: Calories 390; Total fat 10g; Saturated fat 1.5g; Cholesterol 0mg; Sodium 470mg; Carbohydrate 68g; Fiber 15g; Protein 14g; Vitamin A 840%DV; Vitamin C 470%; Calcium 35%DV; Iron 35%DV.
*Daily Value.

WHITE BEAN, BUTTERNUT SQUASH, KALE AND OLIVE STEW

White Bean, Butternut Squash, Kale and Olive Stew image

Categories Soup/Stew Bean Olive Vegetable Stew Vegetarian Quick & Easy High Fiber Kale Bell Pepper Butternut Squash Winter Healthy Bon Appétit

Yield Serves 6

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
3 large onions, chopped
6 garlic cloves, minced
1 3 1/4- to 3 1/2-pound butternut squash, peeled, seeded, cut into 1 1/2-inch cubes
3 red bell peppers, seeded, cut into 1 1/2-inch pieces
1 1/2 cups canned vegetable broth
1 1/2 large bunches kale, thick stems trimmed, leaves cut crosswise into 2-inch strips
1 tablespoon dried rubbed sage
5 15-ounce cans cannellini (white kidney beans), rinsed, drained
1 cup Kalamata olives, pitted, halved
Freshly grated Romano cheese

Steps:

Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic; sauté until tender, about 10 minutes. Add squash; sauté Add bell peppers and stir to coat with onion mixture. Add broth. Cover and simmer until squash is just tender, about 10 minutes.
Mix kale and sage into stew. Cover and cook until kale wilts, stirring occasionally, about 8 minutes. Add beans and olives and stir until heated through. Season to taste with salt and pepper.
Transfer stew to large shallow bowl. Sprinkle generously with cheese.

Tips:

For a creamier texture, use an immersion blender to blend a portion of the soup before serving.
Add a teaspoon of smoked paprika for a smoky flavor.
If you don't have white beans, you can use another type of bean, such as chickpeas or kidney beans.
Serve with a side of crusty bread or crackers for dipping.
For a vegan option, use vegetable broth instead of chicken broth.
To make the ragout ahead of time, cook it according to the directions and then let it cool completely. Store the ragout in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the ragout over medium heat until warmed through.

Conclusion:

Butternut squash, white bean, and kale ragout is a hearty and flavorful vegan stew that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its combination of sweet butternut squash, creamy white beans, and earthy kale, this ragout is sure to become a favorite.