Description
A skillet sauté of caramelized butternut squash and tender kale in a smoky tomato-spiced sauce, finished with Doudlah Farms organic pink beans — hearty enough for dinner, simple enough for a weeknight.
Ingredients
Scale
- 2 cups Doudlah Farms pink beans, cooked and drained
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 4 cups butternut squash, peeled and cut into 1-inch cubes
- 1 teaspoons smoked paprika
- 0.5 teaspoons ground cumin
- 0.3 teaspoons crushed red pepper flakes
- 0.5 cups canned crushed tomatoes
- 0.5 cups vegetable broth
- 4 cups curly or lacinato kale, stemmed and torn
- 1 teaspoons salt
- 0.3 teaspoons black pepper
Instructions
- Start the aromatics: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 small yellow onion, diced and cook until softened, about 4 minutes. Stir in 3 garlic cloves, minced and cook until fragrant, about 1 minute.
- Caramelize the squash: Add 4 cups butternut squash, peeled and cut into 1-inch cubes in an even layer and cook, stirring occasionally, until the edges begin to caramelize, about 8-10 minutes.
- Simmer the squash: Stir in 1 teaspoons smoked paprika, 0.5 teaspoons ground cumin, and 0.3 teaspoons crushed red pepper flakes, then add 0.5 cups canned crushed tomatoes and 0.5 cups vegetable broth. Bring to a simmer, cover, and cook until the squash is fork-tender, about 8-10 minutes.
- Wilt the kale: Add 4 cups curly or lacinato kale, stemmed and torn and cook, stirring, until wilted and tender, about 4-5 minutes.
- Fold in the beans and serve: Stir in 2 cups Doudlah Farms pink beans, cooked and drained and cook just until heated through, about 2 minutes. Season with 1 teaspoons salt and 0.3 teaspoons black pepper, then serve straight from the skillet.
Notes
Serve straight from the skillet, family-style. Great alongside crusty bread, over rice, or topped with a fried egg. Leftovers reheat well the next day and taste even better once the flavors have settled.
