Butternut Squash, Green Olive, Kale and White Bean Stew | Salads / Soups / Sides / Sauces | Categories | Recipes | Our Story | Pedroncelli Winery

Name: Butternut Squash, Green Olive, Kale and White Bean Stew | Salads / Soups / Sides / Sauces | Categories | Recipes | Our Story | Pedroncelli Winery
Ingredients: 1/4 cup olive oil; 3 large onions, chopped; 6 garlic cloves, minced; 1 3 1/4- to 3 1/2-pound butternut squash, peeled, seeded, cut into 1 1/2-inch cubes; 3 red bell peppers, seeded, cut into 1 1/2-inch pieces; 4 cups canned vegetable broth; 1 1/2 large bunches kale, thick stems trimmed, leaves cut crosswise into 2-inch strips; 1 tablespoon dried rubbed sage; 3 15-ounce cans cannellini (white kidney beans), rinsed, drained; 1 cup Kalamata olives, pitted, halved; Freshly grated Romano cheese, kosher salt and freshly ground black pepper to taste.

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Recipes Butternut Squash, Green Olive, Kale and White Bean Stew Pairs Well With Serves 8 Ingredients - 1/4 cup olive oil - 3 large onions, chopped - 6 garlic

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Ingredients

1/4 cup olive oil
3 large onions, chopped
6 garlic cloves, minced
1 3 1/4- to 3 1/2-pound butternut squash, peeled, seeded, cut into 1 1/2-inch cubes
3 red bell peppers, seeded, cut into 1 1/2-inch pieces
4 cups canned vegetable broth
1 1/2 large bunches kale, thick stems trimmed, leaves cut crosswise into 2-inch strips
1 tablespoon dried rubbed sage
3 15-ounce cans cannellini (white kidney beans), rinsed, drained
1 cup Kalamata olives, pitted, halved
Freshly grated Romano cheese, kosher salt and freshly ground black pepper to taste.