Butternut Squash Stew

I found this recipe on my Whole Foods app... if you have an iPhone, this app is worth getting... it's free anyway :)

The stew was delicious, filling, and is perfect for a cold day like today! I didn't follow the recipe exactly. I'm kind of rebellious when it comes to that. The recipe below is what I did. Feel free to look up the original recipe on wholefoods.com if you want to follow it instead.


Winter Squash Stew with White Beans and Kale
(Made a very large pot. Served about 8.)

1 onion
3-5 garlic cloves
Grape seed oil
Apple cider vinegar
1 quart water
2 cups chopped kale
2 cups chopped spinach
1 pound butternut squash
2-4 cups of beans
Seasoning of your choice

Saute 1 chopped onion and 3 chopped garlic cloves in a pan with grape seed oil (grape seed oil has a higher smoke point than olive oil, so it works great when sauteing) until soft or transparent.

Add a couple splashes of apple cider vinegar and 1 quart of water, then bring to boil.

Reduce heat and add 2 cups of chopped kale, 2 cups of chopped spinach, and seasoning (I used pepper, garlic salt, red pepper flakes, and Cajun seasoning). Let simmer for about 15 minutes. I dropped a few pearl onions and whole garlic cloves in to add more flavor.

Add one prepared squash (peeled, seeded, and cut into 1 in. chunks) and 2-4 cups of precooked beans. Let simmer until squash is soft, about 15 more minutes. Season again if needed.