Ingredients:

Serves 4-6

Adapted from New York Times recipe. This stew is hearty, healthy and simply wonderful — a one pot meal.

1 large (3 pounds) butternut squash
2 tablespoons coconut oil
2 tablespoons maple syrup
2 ½ teaspoons cider vinegar
1 teaspoon sea salt (or to taste)
1 teaspoon ground black pepper
Pinch of cayenne pepper (or to taste)
2 tablespoons extra virgin olive oil
4 large leeks (white and light green parts only)
4 large garlic cloves minced (or use a garlic press)
2 teaspoons rosemary (fresh or dried)
2 15-ounce cans cannellini beans, drained and rinsed
2 cups vegetable broth (or use vegan bouillon cubes and prepare according to instructions)
¾ pound kale, chopped (approximately 6 cups)
⅓ cup dried cranberries chopped (plus additional berries for garnish)

Preparation:

Preheat oven to 425 degrees F. Dissolve vegan bouillon in hot water according to package instructions.

Peel squash, then halve squash and scoop out seeds. Cut flesh into 1-inch cubes.

Spread cubes out on a large rimmed baking sheet. In small saucepan, combine coconut oil, syrup, 1 teaspoon vinegar, salt, ½ teaspoon black pepper and cayenne. Cook, stirring, over medium-high heat; pour mixture over squash and toss to coat evenly. Roast, tossing occasionally, until pumpkin or squash is very tender and caramelized at edges, about 30 minutes.

In a large skillet, warm olive oil over medium heat. Add leeks, garlic, rosemary and a generous pinch of salt. Cook, stirring occasionally, until leeks are very soft and not at all browned, about 15 minutes. Add beans and broth and simmer for 10 minutes.

Stir in kale. Simmer until kale is cooked down and very tender, about 10 to 15 minutes. Stir in pumpkin or squash and chopped cranberries; season with remaining 1½ teaspoons vinegar and ½ teaspoon black pepper. Garnish with additional cranberries and a small pinch of sea salt. Serve.