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Beans, Greens, and Buttercup Squash

This is a simple, hearty, and healthy recipe straight from the kitchen of the Kripalu Center of Yoga & Health
green beans

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This is a simple, hearty, and healthy recipe straight from the kitchen of the Kripalu Center of Yoga & Health.

Ingredients

  • 2 Cups buttercup squash, peeled and cubed
  • Sea salt, to taste
  • 2 Tablespoons extra-virgin olive oil, divided
  • 1/2 red onion, sliced
  • 1 Tablespoon chopped garlic
  • 3 Tablespoons sliced sun dried tomatoes
  • 6 Cups chopped kale
  • 1 Cup cannellini beans, cooked or canned and drained
  • Balsamic vinegar, to finish

Directions

Preheat oven to 375 degrees F.

Toss the cubed squash with a pinch of salt and 1 tablespoon of the olive oil. Place in a baking pan and roast until it is soft, about 20 to 25 minutes.

In a medium sauté pan, heat 1 tablespoon olive oil over medium heat. Add onions and garlic, and sauté for 3 to 4 minutes. Add the sun dried tomatoes and sauté 1 minute. Add the kale and sauté for a few more minutes.

Add the cannellini beans, another pinch of salt, and 1/2 cup water, and cover the pan. When the kale is tender and the water is gone, add the roasted squash and stir to combine. Drizzle with a bit more olive oil and a splash of balsamic vinegar.