Spiced Butternut Squash and Kale Stew
Immerse yourself in the vibrant flavors of North African cuisine with this Spiced Butternut Squash and Kale Stew. The dish brilliantly combines the earthy sweetness of butternut squash, the bold heat of jalapeno chiles, and the aromatic spices of cumin, coriander, and cinnamon. Fresh kale adds a touch of green and a wealth of nutrients, creating a meal that is as healthy as it is hearty. Ready in just 30 minutes, this flavorful stew is perfect for busy weeknights and pairs wonderfully with fluffy couscous that soaks up the rich, spicy broth. Optionally, for those who desire meat, the addition of hot Italian sausage will elevate this dish further, pleasing even the most dedicated carnivores. Serve with fresh herbs for an extra burst of flavor.
N/A
Servings
133
Calories
14
Ingredients
Ingredients
Olive oil
2 tablespoons (divided)
Yellow onion
1 large (coarsely chopped)
Garlic cloves
2 (minced)
Red jalapeno chiles or serrano chilies
2 (stemmed, seeded, finely chopped)
Butternut squash
1 small (peeled, seeded, cut in 3/4 inch cubes (about 4 cups))
Ground cumin
1 teaspoon
Ground coriander
1/2 teaspoon
Ground cinnamon
1/2 teaspoon
Chicken stock
3 1/2 cups (divided)
Crushed plum tomatoes
1 (14 ounce) can (with juice)
Chickpeas
1 (15 ounce) can (drained and rinsed)
Salt
2 teaspoons
Kale leaves
3 cups (tough stems removed, torn into pieces)
Couscous
2 cups
Instructions
1
1. In a deep sauté pan or stock pot, heat 1 tablespoon of olive oil over medium heat. Add the coarsely chopped onion and sauté until it begins to soften, about 2 minutes. Stir in the minced garlic and chopped chiles, cooking until fragrant, about 30 seconds.
2
2. Add the diced butternut squash along with ground cumin, coriander, and cinnamon. Sauté for an additional 2 minutes to allow the spices to infuse the squash.
3
3. Pour in 1 1/2 cups of chicken stock and the crushed tomatoes with their juices, ensuring that the squash is just covered with the liquid. If necessary, add a bit more chicken stock.
4
4. Bring the mixture to a boil, then reduce the heat and let it simmer, partially covered, for 15-20 minutes, or until the squash is tender but still firm.
5
5. Add the drained and rinsed chickpeas along with 1 teaspoon of salt. Continue to simmer for another 10 minutes.
6
6. Stir in the torn kale leaves and simmer until the leaves are wilted and a bright green color, about 2 minutes.
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7. While the stew is simmering, bring 2 cups of chicken stock to a boil in a medium saucepan. Stir in couscous, 1 tablespoon of olive oil, and 1 teaspoon of salt. Cover, remove from heat, and let it sit for 5 minutes. Fluff the couscous with a fork before serving.
8
8. To serve, place a generous amount of couscous on a bowl or shallow plate, creating a well in the center. Ladle the warm ragout into the center, garnishing with fresh cilantro or parsley leaves.
Nutrition Information
3g
Fat
20g
Carbs
5g
Protein
4g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Butternut Squash and Kale Stew?
It is a vibrant North African inspired dish that combines butternut squash, kale, and aromatic spices in a hearty broth.
How long does it take to make this stew?
This flavorful stew is quick and easy to prepare, taking only about 30 minutes from start to finish.
What are the main spices used in the recipe?
The stew is flavored with a blend of ground cumin, ground coriander, and ground cinnamon for an aromatic profile.
Can I make this recipe vegan?
Yes, you can easily make this vegan by substituting the chicken stock with vegetable stock.
What type of chiles are recommended?
The recipe calls for 2 red jalapeno chiles or serrano chilies, stemmed, seeded, and finely chopped.
What grain is served with the stew?
The stew is traditionally served over fluffy couscous which helps soak up the rich and spicy broth.
How many calories are in a serving?
There are approximately 133 calories per serving of this stew.
Can I add meat to this dish?
Yes, adding hot Italian sausage is a great way to elevate the dish for those who prefer a meat-inclusive meal.
How should the butternut squash be prepared?
The squash should be peeled, seeded, and cut into 3/4 inch cubes, totaling about 4 cups.
What kind of tomatoes should I use?
The recipe uses one 14-ounce can of crushed plum tomatoes including their juice.
Are there legumes in this stew?
Yes, the recipe includes one 15-ounce can of chickpeas that have been drained and rinsed.
How much fat is in this recipe?
Each serving contains approximately 3 grams of fat.
What is the protein content per serving?
The stew provides about 5 grams of protein per serving.
How much fiber is in the Spiced Butternut Squash and Kale Stew?
This dish is a good source of fiber, providing about 4 grams per serving.
How do I cook the kale in the stew?
Stir in the torn kale leaves at the end and simmer for about 2 minutes until they are wilted and bright green.
How much chicken stock is needed in total?
You will need a total of 3 1/2 cups of chicken stock, divided between the stew and the couscous.
How long should the squash simmer?
The squash should simmer for 15 to 20 minutes until it is tender but still firm.
What type of onion is best for this recipe?
The recipe recommends using one large yellow onion, coarsely chopped.
How much olive oil is required?
The recipe requires 2 tablespoons of olive oil, used in divided portions for sautéing and the couscous.
What garnishes are suggested for serving?
Fresh cilantro or parsley leaves are recommended for garnishing the final dish.
How do I prepare the couscous?
Boil 2 cups of stock, stir in the couscous, oil, and salt, then cover and let sit for 5 minutes before fluffing with a fork.
What if the squash is not covered by the liquid?
If the 1 1/2 cups of stock and tomatoes don't cover the squash, you should add a bit more chicken stock.
When should the garlic and chiles be added?
Add the minced garlic and chopped chiles after the onion begins to soften, and cook for about 30 seconds until fragrant.
How much kale is used?
The recipe calls for 3 cups of kale leaves with the tough stems removed, torn into pieces.
How many carbohydrates are in a serving?
There are 20 grams of carbohydrates per serving.
What kind of pan is needed for the stew?
A deep sauté pan or a stock pot is recommended for cooking the stew.
Is salt added at multiple stages?
Yes, 1 teaspoon is added to the simmering stew with the chickpeas, and 1 teaspoon is added to the couscous.
What is the texture of the finished stew?
The stew is described as a hearty ragout with tender squash, chickpeas, and wilted greens in a rich, spicy broth.
Can I use different types of squash?
While the recipe specifies butternut squash, other firm winter squashes could likely be substituted.
Is this a spicy dish?
The dish has a bold heat from the jalapeno or serrano chiles, balanced by the sweetness of the squash.