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