Squash, Bean, And Corn Comfort Bowl

Instructions

Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.

Cut squash in half lengthwise. Remove and discard seeds. Place cut sides down on prepared baking sheet. Bake for 25 to 35 minutes, until flesh is tender. Set aside on a cooling rack for 12 minutes, or until cool enough to handle.

Meanwhile, heat oil in a large skillet over medium heat. Break onion slices into rings and add to skillet. Cook, stirring frequently, for 5 minutes, or until onion rings are soft and fragrant. Add garlic and kale and cook for 4 minutes, or until kale is wilted. Add beans and corn and cook, stirring occasionally, for 2 minutes or until warmed through. Taste and add salt if required. Set aside until squash is cooked and cooled.

Remove skin from squash by sliding a large spoon between the flesh and the skin of each half. Discard skin and cut each half into four slices lengthwise.

To Serve

Divide kale mixture among four bowls. Arrange 2 slices of squash on top of each and drizzle 2 tablespoons peanut sauce over each. Sprinkle with cranberries and pine nuts (if using).

YOU’VE GOT OPTIONS

Kale keeps its resilient texture even when cooked, but frozen, chopped kale is softer. Even still, if it’s not your thing, substitute spinach, bok choy, or Swiss chard.

Try lima beans or peas in place of the yellow wax beans.

2 cups of frozen mixed vegetables can replace the beans and corn.

Makes 4 Servings

Ingredients

• 1 small acorn or butternut squash

• 3 tablespoons extra-virgin coconut oil

• 1 medium onion, thinly sliced

• 2 cloves garlic, finely chopped

• 2 cups chopped kale (see options)

• 1 cup frozen yellow wax beans (see options)

• Sea salt

• ½ cup Peanut Sauce, or store-bought, or Chipotle Dipping Sauce, or store-bought

Garnish (optional)

• ¼ cup dried cranberries or cherries

• ¼ cup toasted pine nuts

From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.