Pre-heat oven to 400 degrees. Peel the Kabocha Squash and cut into large chunks. Toss with 2 Tbl Olive Oil, salt and Pepper. Roast in a large pan for 30 minutes or until a fork goes through squash easily. Remove from oven.
Place a 4 quart pot on medium heat. Add bay leaf, thyme and celery seed to pot to toast the herbs. Heat for 2-3 minutes, then add 2 Tbs olive oil. Add diced shallot. Saute shallot for 2-3 minutes, then add roasted squash. Stir togehter. Stir in the white wine and then stir everything roughly, this will start to break down the squash into smaller peices. Once the wine boils off almost completely (about 5 minutes), add the beans and broth. Stir, lower heat to medium-low. Let simmer for 20 minutes. Add Kale and Apple Cider Vinegar. Cover the pot and let simmer for additional 10 minutes.
Serve with a dollop of sour cream and a side of crusty bread.
- 1 Small Kabocha Squash
- 1 Shallot (diced)
- 2 cans Cannellini Beans (rinsed)
- 5-6 leaves of Red Kale
- 1 bay leaf
- 2 tsp dried Thyme
- 1 tsp Celery Seed
- 4 cups veggie or chicken stock
- 4 Tbl Olive Oil (divided)
- 1/4 cup white wine (or additional 1/4 cup stock with 1 tsp vinegar)
- 2 Tbl Applie Cider Vinegar
- Salt and Pepper to taste