bok choy, brussel sprouts, butternut squash, cannellini beans, collard greens, cranberries, kale, leeks, maple syrup, onions, parmigiano-reggiano, sweet potatoes, swiss chard
This is a delicious, hearty vegetarian recipe that combines the savory flavors of brightly colored winter vegetables and Parmigiano-Reggiano cheese with the subtle sweetness of maple syrup and dried cranberries. Pair with couscous or cornbread. Recipe adapted from the New York Times. (Note: The recipe calls for only pumpkin or butternut squash, but I had one large sweet potato leftover from a previous recipe, so I added that and some halved brussel sprouts to the roasting pan.)
- 1 medium to large butternut squash (and additional vegetables that you need to use up, such as sweet potatoes, brussel sprouts, or other vegetables that roast well)
- 4 tbsp extra virgin olive oil, divided
- 2 tbsp maple syrup
- 2 1/2 tsp cider vinegar, divided
- 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 4 large leeks, white and green parts only (or one large vidalia onion)
- 4-6 large garlic cloves, minced
- 2 tsp dried rosemary
- 2 (15 oz) cans cannellini or great northern beans, drained and rinsed
- 2 cups vegetable broth
- 1 large bunch of winter greens (such as kale, bok choy, collard greens, swiss chard)
- 2-4 oz freshly grated Parmigano-Reggiano cheese (about 1/2 to 1 cup)
- 1/3 cup dried cranberries
- Preheat oven to 425 degrees. Using a vegetable peeler or paring knife, peel squash. Trim stem, then halve squash and scoop out seeds (save for roasting if desired). Cut flesh into 1-inch cubes. (If you are using additional vegetables such as sweet potatoes, prep those vegetables.)
- Spread squash cubes (and additional vegetables that you are roasting) out on a large baking pan. In small bowl, combine 2 tbsp extra virgin olive oil, syrup, 1 teaspoon vinegar, kosher salt, and 1/2 teaspoon black pepper. Pour mixture over squash and toss to coat evenly. Roast, tossing occasionally (every 10 minutes), until squash (and other vegetables) are very tender and caramelized at edges, about 30 minutes.
- In a large skillet, warm 2 tbsp extra virgin olive oil over medium heat. Add leeks (or onion), garlic, rosemary and a generous pinch of salt. Cook, stirring occasionally, until leeks (or onions) are very soft and not at all browned, about 15 minutes. Add beans and broth and simmer for 10 minutes.
- Stir in winter greens and cheese. Simmer until winter greens are cooked down and very tender, about 10 minutes. Stir in squash (and additional roasted vegetables) and cranberries; season with remaining 1 1/2 teaspoons vinegar and 1/2 teaspoon black pepper. Garnish with additional cranberries and sea salt, and serve over a couscous or with a piece of cornbread on the side.