Meatless Meals (I Wish) My Mother Made

We had kale and squash in one of our Bountiful Baskets. A recipe was posted on their Facebook page that used both ingredients. We left out the stuff we don’t like, and we didn’t have as much kale as this called for, but it was really good. When we had it as leftovers, we added a little shredded mozzarella, which was also quite tasty. The recipe is from

White Bean, Butternut Squash, Kale, and Olive Stew

Hearty and healthful! This Italian-style stew fits a rainbow of vegetables into your everyday meals. Made with the convenience of protein-rich canned cannellini beans, it’s a meal in a bowl. Just serve with crusty country bread.


  • 1/4 cup olive oil
  • 3 large onions, chopped
  • 1 butternut squash (3 1/4 to 3 1/2 pounds), peeled, seeded and cut into 1 1/2-inch cubes
  • 4 medium red bell peppers, seeded and cut into 1 1/2-inch pieces
  • 6 garlic cloves, minced
  • 1 1/2 cups canned vegetable broth
  • 16 cups chopped kale, thick stems trimmed and leaves cut crosswise into 2-inch strips
  • 1 tablespoon dried, rubbed sage
  • 3 cans (15 ounces each) cannellini beans, rinsed and drained
  • 1/2 cup canned black olives, pitted and halved*
  • Salt and fresh ground pepper, to taste
  • Freshly grated Romano cheese, optional

Preparation Time: Approximately 20 minutes

Cook Time: Approximately 40 minutes

Heat oil in a heavy, large Dutch oven over medium-high heat. Add onions, and sauté over medium heat until tender, about 5 minutes.

Add butternut squash, bell peppers and garlic; sauté 10 minutes. Add broth; cover and simmer until vegetables are tender, about 10 minutes.

Add kale and sage; cover and cook until the kale wilts, stirring often, about 10 minutes. Add beans and olives, and stir until heated through.

Season to taste with salt and pepper.

Transfer the stew to large, shallow bowl. Sprinkle generously with grated cheese, if desired.

*Note: Substitute Kalamata olives, sold at Greek and Italian markets and some supermarkets.

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