Kale & White Bean Stew with Roasted Acorn Squash
Active Time: 30 minutes / Cook Time: 30-35 minutes / Total Time: 45 minutes
Makes 4 servings, with leftover squash for Day 7
- For the acorn squash:
- 2 teaspoons ghee, melted
- 1 acorn squash, about 1-1 ½ lbs., scrubbed
- ¼ teaspoon fine sea salt
- 1/8 teaspoon ground allspice
- pinch cayenne pepper
- freshly ground black pepper, to taste
- For the Kale and White Bean Stew:
- 2 tablespoons refined coconut oil
- 1 medium onion, sliced thinly into half-moons
- remaining bell pepper from Day 2, chopped
- ¾ teaspoon fine sea salt, divided
- ½ teaspoon dried thyme
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes, or to taste
- 2 tablespoons tomato paste
- 1 lb. kale (about 1 large bunch), leaves stripped from stems, stems reserved
- 3 cups low-sodium chicken broth, from Day 3
- 1 cup water, or to desired consistency (optional)
- 2 cans cannellini or other white beans, rinsed and drained
- 1 teaspoon Balsamic vinegar
- Make the acorn squash: Preheat the oven to 375°F. Pierce the squash in a few places. Microwave for 2 minutes to help soften the skin. If you don’t have a microwave, be very careful as you cut the squash.
- Cut the acorn squash vertically into 4 slices; remove the seeds. (You can clean off the pulp and roast them just like pumpkin seeds, if desired.)
- Reserve and refrigerate, tightly wrapped, the two center slices of the squash for breakfast on Day 7. Toss the remaining two slices in a medium bowl with the ghee, salt, allspice, and cayenne.
- Place the squash in a greased 8 x 8 baking dish. Cover tightly with foil and bake for 25-30 minutes, or until squash is tender when pierced with a fork.
- While the squash is in the oven: Thinly slice the kale leaves and set aside. Trim the ends off the kale stems, and then cut them into 1/8-1/4 inch slices.
- Place coconut oil in a large saucepan over medium heat. Add onions, kale stems, bell peppers, ¼ teaspoon salt, and thyme and stir. Cook, stirring occasionally, until the vegetables are softened, about 6-8 minutes.
- Add the garlic and red pepper flakes and cook, stirring, for one minute.
- Add the tomato paste and stir to coat the vegetables. Cook one minute.
- Add the kale leaves, broth, ½ teaspoon salt, and water and stir to combine. Bring to a boil, reduce the heat to low, cover and cook 10 minutes, or until the kale is tender.
- Stir in the white beans and cook 5 minutes, or until the beans are heated through.
- Remove the stew from the heat and stir in the vinegar.
- Place one acorn squash slice and ¼ of the kale and white bean stew on each of two plates and serve.
- Package the remaining stew in airtight containers for lunch tomorrow and refrigerate.