Ingredients
1.5 pounds butternut squash, peeled and cut into 1/4 inch cubes
2 tablespoons olive oil
1/5 tablespoons minced garlic
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large yellow onion, chopped
1 fennel bulb, halved, cored, and cut into 1-inch pieces
1 red pepper, cut into 1/2-inch pieces
1 teaspoon ground fennel seeds
1/3 cup white wine
1.5 cups cooked navy beans
1 cup low sodium vegetable broth
1/3 cup sliced sun-dried tomatoes
1 bunch chopped kale
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
Directions
- Preheat oven to 400 degrees F. Combine squash, 1 tablespoon olive oil, 1/2 tablespoon garlic and 1/4 teaspoon each salt and pepper in a large baking dish. Toss to coat, then roast for about 20 minutes or until tender
- Meanwhile, heat remaining oil in a large skillet over medium heat. Add the onion and 1/4 teaspoon each salt and pepper. Saute for 3 minutes or until onions are soft. Mix in remaining garlic and cook for 1 minute. Stir in fennel, red pepper, fennel seeds, and remaining salt. Cook for 5 minutes.
- Pour in wine and cook for 3 minutes or until pan is nearly dry. Add beans and vegetable broth; reduce heat to medium-low. Simmer for 15 minutes or until beans begin to break down and sauce thickens.
- Add he cooked squash, sundried tomatoes, and kale. Cook for 10 minutes, adding water as needed to keep ragout saucy.
- Stir in oregany, thyme, and sage just before srving. Season with additional salt and pepper to taste, if needed.