Pumpkin, White Bean and Kale Ragout
|Yield:||8 to 10 side-dish servings; 6 main-course servings|
|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|
|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|
- 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.
- 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.
- 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, 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.