Pumpkin, White Bean and Kale Ragout

Author:NYTimes, 2007.11.14
Yield:8 to 10 side-dish servings; 6 main-course servings
Prep time: 01:15
Category:Main Courses


3 lb. sugar pumpkin or butternut squash
2 tbsp. canola oil (or unsalted butter)
2 tbsp. maple syrup
2 1/2 tsp. cider vinegar
1 tsp. salt, more to taste
1 tsp. ground black pepper
1 pinches cayenne
2 tbsp. extra virgin olive oil
4 large leeks, cleaned and chopped, white and light green parts only
2 large garlic cloves, minced
2 tsp. fresh rosemary, chopped
30 oz. canned cannellini beans, drained and rinsed (or use 3 cups cooked white beans)
2 cups vegetable broth
3/4 lb. kale, center ribs removed, leaves thinly sliced (about 6 cups)
1/2 cups Parmigiano-Reggiano cheese, graded, optional
1/3 cups dried cranberries, roughly chopped, plus whole berries for garnish
 Coarse sea salt, for garnish


  1. Preheat oven to 425F. Using a vegetable peeler or paring knife, peel pumpkin or squash. Trim stem, then halve pumpkin or squash and scoop out seeds (save for roasting if desired). Cut flesh into 1-inch cubes.
  2. Spread cubes out on a large rimmed baking sheet. In small saucepan, combine butter or canola oil, syrup, 1 teaspoon vinegar, kosher salt, 1/2 teaspoon black pepper and cayenne. Cook, stirring, over medium-high heat until butter melts; 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.
  3. 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.
  4. Stir in kale, and cheese if desired. Simmer until kale is cooked down and very tender, about 10 minutes. Stir in pumpkin or squash and chopped cranberries; season with remaining 1 1/2 teaspoons vinegar and 1/2 teaspoon black pepper. Garnish with additional cranberries and sea salt, and serve.