Butternut Squash, White Bean and Kale Ragout (Vegan)

• 3
  
  lbs butternut squash
  
• 2
  
  tablespoons vegan margarine
  
• 2
  
  tablespoons maple syrup
  
• 2 ¹⁄₂
  
  teaspoons cider vinegar
  
• 1
  
  teaspoon kosher salt, more to taste
  
• 1
  
  teaspoon ground black pepper
  
• 1
  
  pinch cayenne
  
• 2
  
  tablespoons extra virgin olive oil
  
• 4
  
  large leeks, cleaned and chopped, white and light green parts only
  
• 2
  
  large garlic cloves, minced
  
• 2
  
  teaspoons fresh rosemary, chopped
  
• 2
  
  (15 ounce) cans cannellini beans, drained and rinsed (or use 3 cups cooked white beans)
  
• 2
  
  cups vegetable broth
  
• ³⁄₄
  
  lb kale, center ribs removed, leaves thinly sliced (about 6 cups)
  
• ¹⁄₃
  
  cup dried cranberries, roughly chopped, plus whole berries for garnish
  
• 
  
  coarse sea salt
  

directions

• 1. Preheat oven to 425 degrees. Using a vegetable peeler or paring knife, peel pumpkin or squash. Trim stem, then halve pumpkin or squash and scoop out seeds (save for roasting if desired). Cut flesh into 1-inch cubes.
• 2. Spread cubes out on a large rimmed baking sheet. In small saucepan, combine butter or canola oil, syrup, 1 teaspoon vinegar, kosher salt, 1/2 teaspoon black pepper and cayenne. Cook, stirring, over medium-high heat until butter melts; pour mixture over squash and toss to coat evenly. Roast, tossing occasionally, until pumpkin or squash is very tender and caramelized at edges, about 30 minutes.
• 3. In a large skillet, warm olive oil over medium heat. Add leeks, garlic, rosemary and a generous pinch of salt. Cook, stirring occasionally, until leeks are very soft and not at all browned, about 15 minutes. Add beans and broth and simmer for 10 minutes.
• 4. Stir in kale. Simmer until kale is cooked down and very tender, about 10 minutes. Stir in pumpkin or squash and chopped cranberries; season with remaining 1 1/2 teaspoons vinegar and 1/2 teaspoon black pepper. Garnish with additional cranberries and sea salt, and serve.