Dinner

Curried butternut squash, apple and kale stew is for Dinner.

Curried butternut squash, apple and kale stew takes 10 minutes to prepare.

Curried butternut squash, apple and kale stew takes 40 minutes to cook.

Curried butternut squash, apple and kale stew makes 62 servings.

The ingredients for Curried butternut squash, apple and kale stew are:

1/2 a large Butternut Squash ~3 cups
3 cups Kale
1 medium (2-1/2" dia) Onions, raw
2 tbsp chopped Shallots
1.5 tbsp Tomato Paste (tube kind, or 3 tbsp regular)
5 carrot Carrots, chopped
3 cup Swanson Vegetable Broth
1 tsp Kosher Salt
1 clove Garlic
2-inch piece of fresh ginger
1 Apple - Honeycrisp, Fuji, gala etc
1/2 cup lentils, I used french
2 tbsp Extra Virgin Olive Oil
2 tbsp curry powder

Here is how you make Curried butternut squash, apple and kale stew:

Cook onions & carrots in olive oil for about 4-5 mins. Add garlic, onions & cloves, cook 2 min. Add curry powder, salt & tomato paste and mix until combined and fragrant. Add lentils & broth, bring to a simmer, cook 20 min on low. Meanwhile, chop squash and apples. After 20 min, add those to the pot, cook 10-15 more min (until they are almost tender); add kale and Cook 5 more min. Check seasoning & add more as needed. Let it cool/thicken slightly and serve. Great as leftovers!Serving Size: 4 hearty bowls or 6 smaller ones Number of Servings: 62Recipe submitted by SparkPeople user COURTPHX.

The nutritional information for Curried butternut squash, apple and kale stew is:

• Servings Per Recipe: 62
• Amount Per Serving
• Calories: 18.0

• Total Fat: 0.5 g
• Cholesterol: 0.0 mg
• Sodium: 81.6 mg
• Total Carbs: 2.8 g
• Dietary Fiber: 1.0 g
• Protein: 0.6 g