Butternut Squash, Kale and Romano Bean Stew

A hearty dish for winter.

2 tbl olive oil
1/3 lb (approx) of pancetta, cubed. (omit for vegetarian)
2 medium onions, diced
3 cloves garlic, minced
1 butternut squash, peeled, seeds removed, cubed into 1/2 inch cubes
1 bunch of kale, deribbed, sliced into ribbons
2 tsp sage
2 cups chicken broth (or veggie broth)
1 rind from parmesan cheese
1 can romano beans (or white beans), drained, rinsed
Grated parmesan for serving

Saute pancetta in olive oil until just beginning to brown
Add onions, sauté until translucent
Add garlic and sauté for 15 seconds, stirring constantly
Add squash and stir frequently until squash is well coated. Turn down heat to med-low and continue to sauté for 3-5 minutes, but not letting squash brown
Add kale and stir until kale just begins to wilt
Add sage and stir for 30 seconds
Add broth and parmesan rind.
Lightly cover and simmer until squash is just tender
Add beans and simmer for 5-8 more minutes
Serve in warmed bowls. Add grated parm.

Comments

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