Meal Kit
White Bean and Butternut Squash Stew
with pepitas and toasted ciabatta
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 7 days
Contains: Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Nigel Palmer
Who says you have to choose between eating healthy and eating deliciously? This white bean and butternut squash stew offers the best of both worlds with wholesome, stick-to-your-ribs goodness while still packing boatloads of nutrients. Now is the perfect time to add some warming stews to your dinner arsenal, and this one really delivers.
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Flavorful with nice balanced texture. Great for a cold day meal.
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This is one of the easiest yet most delicious recipes I have ever made! I will definitely make this again!
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It was much, much better than I thought it would be. The flavor and texture was great. I loved how the squash came pre-cut and it didn't overpower the dish at all. The kale wasn't too overpowering either (which I normally find it to be). It tasted rich, delicious and healthy. Yum!
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I made this for lunch at work, and so many people commented that it smelled delicious. It was really excellent. Very nourishing and filling.
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Best soup I have ever made or eaten!!!!
In Your Box (serves 2)
- 15 oz. White Beans
- 12 oz. Butternut Squash, Cubed
- 2 Roma Tomatoes
- 3 oz. Kale
- 1 oz. Pepitas
- 4 tsp. Vegetable Base
- 2 tsp. Sriracha
- 2 Garlic Cloves
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1 Ciabatta Bread Roll
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) Gqnw0oOW
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Calories560
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Carbohydrates78g
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Net Carbs72g
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Fat20g
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Protein22g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Core tomatoes and cut into 1/2" dice.
Mince garlic.Drain white beans.Halve ciabatta lengthwise.Stem kale and coarsely chop. -
2 Begin the Stew
Place a medium pot over medium-high heat. Add 1 Tbsp. olive oil, butternut squash, and 1/4 tsp. salt to hot pot. Stir occasionally, 2 minutes.
Add garlic and tomatoes and cook until aromatic, 1 minute. -
3 Continue Cooking the Stew
Add 2 cups water, white beans, and vegetable base to pot.
Bring to a boil, then lower heat to medium. Stir occasionally until butternut squash is tender, but not mushy, 8-10 minutes.While stew cooks, toast ciabatta and pepitas. -
4 Toast Ciabatta and Pepitas
Place ciabatta halves on one half of prepared baking sheet, cut side up, and drizzle with 2 tsp. olive oil.
Bake 6 minutes, remove from oven, and carefully add pepitas to empty half of baking sheet.Continue baking until pepitas are lightly toasted and ciabatta is lightly browned, 2-3 minutes.If desired, quarter ciabatta before serving. -
5 Finish the Stew
Stir kale into stew and cook until leaves are wilted, 3 minutes.
Season with 1/4 tsp. salt and pepper.Plate dish as pictured on front of card, garnishing stew with Sriracha (to taste) and pepitas. Bon appétit!
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