Butternut Squash and Kale Stew
A hearty, cream-finished autumn stew with earthy kale and toasted sage
Why This Recipe Works
The secret to this stew's depth lies in a brief roux and a finishing touch of fresh sage. Using a Dutch oven ensures the squash remains tender but intact while the kale wilts into the creamy broth.
Instructions
Melt the butter in a Dutch oven over medium heat. Add the onion and salt, cooking until the onion is softened and translucent, about 5 to 7 minutes.
Add the garlic, thyme, and nutmeg, stirring until the spices become fragrant. Sprinkle the flour over the vegetables and cook for 2 minutes to toast the flour and remove its raw edge.
Gradually whisk in the broth, scraping the bottom of the pot to release any browned bits and ensure no lumps remain. Add the squash and bay leaf, then bring the mixture to a boil.
Cover the pot and reduce the heat to a gentle simmer. Cook until the squash just begins to soften, about 10 to 15 minutes.
Stir in the kale, cover the pot again, and continue to simmer until both the squash and kale are completely tender, about 10 minutes.
Remove the pot from the heat and discard the bay leaf. Stir in the cream, sage, and sugar, then season with pepper and additional salt or nutmeg to taste. Serve hot with a sprinkle of Parmesan.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead of time?
The stew base can be made ahead, but wait to add the cream and fresh sage until reheating to maintain the best flavor and texture.
