Roasted Butternut Squash and Kale Stew

Comfort food has never been so healthy! Spicy curry and sweet butternut squash make a great combo. Roast the butternut squash in advance to make this quick to prepare.

Inspired by Martha Stewart Living's Red Lentil and Squash Curry Soup.

1 butternut squash, peeled and cut into 1-inch cubes

3 T. olive oil, divided

1 medium onion, chopped

4 garlic cloves, minced

fresh ginger, minced (no more than the garlic)

1 T. curry powder

4 cups vegetable broth

1 cup red lentils, rinsed

2 cups chopped Kale, Collards or other hearty greens

salt and pepper to taste

On a baking sheet, toss squash with 1 1/2 T. olive oil and season with salt and pepper. Roast at 425 degrees for 40 minutes or until tender. Heat remaining 1 1/2 T. olive oil in a large pot over medium heat. Sauté onion, garlic and ginger until tender. Add curry powder and cook for one more minute, or until fragrant. Add vegetable broth and lentils. Bring to a boil and then simmer, covered, for 5 minutes. Add kale and cook for another 5 minutes. Stir in roasted squash with any pan juices and cook for another minute until warmed throughout. Season with salt to taste and serve hot.

BEV NOTE: Roasty stout or porter ale