Roasted Butternut Squash and White Bean Stew with Coconut Miso
Spiced butternut squash roasted at 450°F until soft, lightly smashed, then simmered with white beans, coconut milk, miso and vegan cheese into a creamy, savory stew. Finished with vegan yogurt, lemon, olive oil, sautéed kale stalks and crushed ketchup potato chips.
Ingredients
Roasted Squash
- ¼ medium butternut squash about 2 cups, peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- salt and black pepper to taste
Coconut Miso Stew
- 1 can (15 oz) white beans cannellini or butter beans, with their liquid
- ½ cup coconut milk full-fat for the creamiest stew
- 1 tablespoon white miso
- ¼ cup shredded vegan cheese
- 1 tablespoon liquid aminos or soy sauce or tamari
- red pepper flakes optional
Crunchy Topping
- 1 cup kale stalks thinly sliced
- 1 teaspoon olive oil
- 1 pinch salt
- 1 handful ketchup potato chips about ½ cup, check the label to make sure they are vegan
To Finish
- 2 tablespoons plain unsweetened vegan yogurt
- ½ lemon juiced
- good olive oil for drizzling
- fresh herbs parsley, cilantro or chives, optional
Instructions
- Preheat the oven to 450°F (230°C) and line a baking sheet with parchment.
- Toss the squash cubes with olive oil, smoked paprika, garlic powder, cumin, salt and pepper. Spread in a single layer and roast for 20 to 25 minutes, flipping halfway, until soft and caramelized at the edges.
- Transfer the roasted squash to a pot and lightly smash about half of it with a fork or potato masher, leaving some chunks.
- Add the white beans with their liquid, the coconut milk and the liquid aminos. Simmer over medium-low heat for 5 minutes, stirring occasionally.
- Stir in the vegan cheese until melted. Take the pot off the heat, whisk the miso with a spoonful of the hot liquid, and stir it in. Season to taste.
- While the stew simmers, sauté the sliced kale stalks in the olive oil with a pinch of salt over medium-high heat for 4 to 5 minutes, until tender and lightly browned. Crush the ketchup chips in a mortar and pestle into coarse crumbs.
- Spoon into bowls and finish with a dollop of vegan yogurt, a squeeze of lemon and a drizzle of olive oil. Top with the sautéed kale stalks and crushed ketchup chips right before serving so they stay crunchy.
Notes
Using a whole squash: Roast it all at once and save the rest for soups, pasta and bowls during the week.
Leftovers keep 4 days in the fridge. Add a splash of water when reheating, then finish with fresh yogurt and lemon.