Butternut Squash and Kale with Pancetta and Romano Beans
A hearty dish for winter.
Ingredients
2 tbl olive oil
- Entity
- olive oil
- Category
- fat
- Wikidata
- Q93165
1/3 lb pancetta (cubed) — optional
- Entity
- pancetta
- Category
- protein
- Wikidata
- Q538296
2 onions (diced)
- Entity
- onions
- Category
- allium
- Wikidata
- Q49391
3 cloves garlic (minced)
- Entity
- garlic
- Category
- allium
- Wikidata
- Q23400
1 butternut squash (peeled, seeds removed, cubed into 1/2 inch cubes)
- Entity
- butternut squash
- Category
- vegetable
- Wikidata
- Q4169287
1 bunch kale (deribbed, sliced into ribbons)
- Entity
- kale
- Category
- vegetable
- Wikidata
- Q45989
2 tsp sage
- Entity
- sage
- Category
- herb
- Wikidata
- Q23769546
2 cups chicken stock
- Entity
- chicken stock
- Category
- flavor_base
- Wikidata
- Q96362076
- 1 rind from parmesan cheese
- 1 can romano beans (or white beans), drained, rinsed
Parmesan cheese (grated)
- Entity
- Parmesan cheese
- Category
- dairy
- Wikidata
- Q155922
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Instructions
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.