Beans, Greens, And Buttercup Squash

Name: Beans, Greens, And Buttercup Squash
Ingredients: 2 cup buttercup squash, peeled and cubed; sea salt, to taste; 2 tablespoon extra-virgin olive oil, divided; 1/2 red onion, sliced; 1 tablespoon chopped garlic; 3 tablespoon sliced sun dried tomatoes; 6 cup chopped kale; 1 cup cannellini beans, cooked or canned and drained; balsamic vinegar, to finish

Kripalu Center of Yoga and Health|Jan. 12, 2016 12:06 pm EST

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

Servings

4

Ingredients

2 cup buttercup squash, peeled and cubed
sea salt, to taste
2 tablespoon extra-virgin olive oil, divided
1/2 red onion, sliced
1 tablespoon chopped garlic
3 tablespoon sliced sun dried tomatoes
6 cup 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.