Pan-roasted delicata squash with sage, white beans, and kale

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pan-roasted delicata squash with sage, white beans, and kale

Pan-roasted delicata squash with sage, white beans, and kale

Gluten-Free Friendly, Dairy-Free, Soy-Free, Lean & Clean, Vegan, <600 Calories

2 Servings, 480 Calories/Serving

30–40 Minutes

Vegan and gluten-free, this autumnal comfort meal boasts Tuscan-inspired ingredients that can be prepared in just one pan.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 or 2 delicata squash (about 1¼ pounds total)
  • 2 or 3 sprigs fresh sage
  • ½ teaspoon ground allspice
  • 1 or 2 cloves peeled fresh garlic
  • 1½ cups cooked white beans
  • 1 lemon
  • ½ cup mirepoix (onions - carrots - celery)
  • 1 fresh bay leaf
  • 1 tablespoon tomato paste
  • 1 cup diced tomatoes
  • ½ pound chopped kale
  • ½ teaspoon red chile flakes (optional)
  • ¼ cup walnuts

Nutrition per serving

Calories 480, Total Fat 19g (24% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 130mg (6% DV), Total Carb. 69g (25% DV), Fiber 20g (71% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 17g
Contains: Tree Nuts

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the squash

  • Trim the ends from the delicata squash. Cut the squash in half lengthwise and scoop out the seeds with a spoon, then cut each half crosswise into ½-inch-thick half-moons.
  • Strip the sage leaves from the stems; coarsely chop the leaves.
In a large bowl, toss together the squash, sage, and allspice and season with salt and pepper.
In a large frying pan over medium-high heat, warm 2 teaspoons oil until hot but not smoking. Add the squash and cook, turning once, until tender and lightly browned, 3 to 4 minutes per side. Transfer the squash to a plate. Do not clean the pan.
While the squash cooks, prepare the garlic, white beans, and lemon.


Prep and cook the white beans

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Rinse the white beans.
  • Juice the lemon.
In the same pan used for the squash, if dry, add 1 teaspoon oil. Warm over medium heat until hot but not smoking. Add the mirepoix, garlic, and bay leaf, season with salt and pepper, and cook, stirring occasionally, until the mirepoix is tender, 4 to 6 minutes. Stir in the tomato paste and cook until starting to darken, about 1 minute. Add the tomatoes and ¾ cup water and bring to a boil, then reduce to a simmer. Add the kale and cook, stirring occasionally, until the kale is tender and the sauce has thickened slightly, 3 to 4 minutes. Stir in the white beans and cook until warmed through, 1 to 2 minutes.
Remove from the heat and discard the bay leaf. Stir in 1 tablespoon lemon juice and as many chile flakes as you like. Season to taste with salt and pepper.
While the white beans cook, prepare the walnuts.


Prep the walnuts

Coarsely chop the walnuts.


Transfer the squash to individual plates and top with the white bean mixture. Garnish with the walnuts and serve.