Butternut Squash White Bean and Kale Ragout Vegan
Cozy up with a bowl of this hearty and nutritious Butternut Squash, White Bean, and Kale Ragout—a vibrant vegan one-pot wonder that’s as comforting as it is wholesome. Featuring tender cubes of butternut squash, creamy white beans, and nutrient-packed kale, this ragout is simmered to perfection in a flavorful base of vegetable broth, smoked paprika, and a hint of soy sauce for umami depth. Brightened with a splash of fresh lemon juice and finished with optional parsley, this dish strikes the perfect balance between rich and refreshing. Ready in just 50 minutes from start to finish, it’s an ideal choice for weeknight dinners or meal prep. Serve it solo or pair with crusty bread or fluffy rice for a complete plant-based delight.
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Recipe Information
Ingredients
- 1 medium (about 2 lbs), peeled, seeded, and cubed butternut squash
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 cloves, minced garlic
- 1 teaspoon dried thyme
- 0.5 teaspoons smoked paprika
- 4 cups vegetable broth
- 2 15-ounce cans, drained and rinsed canned white beans
- 4 cups, chopped (stems removed) kale
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 0.5 teaspoons (or to taste) salt
- 0.25 teaspoons (or to taste) black pepper
- 1 tablespoon (freshly squeezed) lemon juice
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
1. Heat a large pot or Dutch oven over medium heat and add the olive oil.
2. Add the diced onion and sauté for about 3-4 minutes until softened and translucent.
3. Stir in the minced garlic, dried thyme, and smoked paprika and cook for 1 minute, stirring frequently to avoid burning.
4. Add the cubed butternut squash and mix well to coat the pieces with the seasonings. Cook for 5 minutes, stirring occasionally.
5. Stir in the tomato paste and soy sauce, mixing well to evenly distribute the flavors.
6. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 15 minutes or until the squash is tender.
7. Add the white beans and kale to the pot. Stir to combine and cook for another 5 minutes, or until the kale is wilted and the beans are heated through.
8. Stir in the freshly squeezed lemon juice and season with salt and black pepper to taste.
9. Ladle the ragout into bowls and garnish with chopped fresh parsley, if desired.
10. Serve warm with crusty bread or rice on the side, if preferred.
Nutrition Facts
Calories |
2553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7049 mg | 306% | |
| Total Carbohydrate | 444.3 g | 162% | |
| Dietary Fiber | 110.5 g | 395% | |
| Total Sugars | 59.7 g | ||
| Protein | 125.1 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1506 mg | 116% | |
| Iron | 34.1 mg | 189% | |
| Potassium | 9718 mg | 207% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
