Sitterding family Thanksgiving tradition. If making it for a crowd, triple the recipe.
COOK TIME: 25 mins
YIELDS: 6 to 8 servings
INGREDIENTS
- 1 medium onion, chopped, about 1 cup
- 1 tsp salt
- 3 cloves of garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- ¼ tsp crushed red pepper flakes
- ¼ tsp ground black pepper
- 1 small butternut squash, peeled and cut into 1/2-inch cubes, about 3 to 4 cups
- 1 (15.5 ounce) can black beans, drained and rinsed
- 5 cups vegetable broth
- ½ bunch of curly kale, about 4 large leaves, tough stems removed and leaves finely chopped
- 1 cup cooked quinoa
- 1 tbsp fresh lemon juice
DIRECTIONS
- Sauté onions and salt with a little bit of water to deglaze. Cook until onions start to get soften and turn translucent, about 8 minutes.
- Add garlic, cumin, chili powder, and crushed red pepper flakes.Stir and cook for a minute or two, until spices become aromatic.
- Add the squash, black beans, and broth. Bring to a boil then reduce heat and simmer until squash is just tender enough to pierce easily with a fork, 15 to 20 minutes.
- Stir in kale and quinoa; continue to simmer until kale is tender, about 5 minutes. Add lemon juice, then season to taste with more salt and pepper, if necessary. Ladle into bowls and serve.
