Here we go, kids! It’s Day One of The #GreatHallowTweet Bloghop! Eighteen of your favorite bloggers are doin’ up Halloween all week long and we want you to join us on the haunted trail leading up to the big day, itself!

You’re going to need something warm and filling before going out for an exciting evening of Trick or Treating, so let’s warm things up with a bowl of hot and spicy Butternut Squash & Black Bean Stew with Kale. Yes, I said kale. I don’t usually much care for it, either – except maybe as chips – but in my never-ending quest to figure out how to make all these dark, leafy greens you’re supposed to eat taste good, I think I’ve nailed this one. ‘Cause just about anything tastes better in a spicy bowl of stew, right?

Just tell the kids (and your spouse) that it’s “Bugs & Lawn Clippings Stew”. It’s Halloween, right?

Butternut Squash & Black Bean Stew with Kale

Ingredients:

2 Tbs. olive oil
1 large onion, coarsely chopped (about 1-1/2 cups)
3 large cloves garlic, coarsely chopped (about 2-1/2 tsp.)
1 tsp. kosher salt
4 cups butternut squash, cut into approx. 1/2″-3/4″ pieces)
1-1/2 tsp. ground chili powder (I used chipotle, of course!)
1 tsp. ground cinnamon
1 tsp. ground cumin
1/2 tsp. freshly ground black pepper
1 Tbs. Worcestershire (I used Oxford Falls vegan)
3 cups vegetable broth
1 14.5 oz can diced tomatoes (with juice)
1 29 oz can (or 2 15.5 oz cans) black beans, drained & rinsed
1 small bunch kale, chopped (about 3-4 cups, packed)

Preparation:

Heat the oil in a 6 quart pot, over medium-high heat, and add the onion, garlic, and salt. Sauté until the onion begins to turn golden-colored, about 5-6 minutes. Add the butternut squash, chili powder, cinnamon, cumin, and Worcestershire sauce, and stir to combine.

Pour in the diced tomatoes with their juice, the black beans, and the vegetable broth. Stir thoroughly and bring to a boil. When the stew begins to boil, reduce the heat and simmer, uncovered, until the squash becomes tender, about 10-15 minutes. Taste and adjust seasonings, if necessary.

Add the chopped kale to the pot and stir to combine completely. (If you prefer, you can substitute Swiss chard) Allow to simmer for an additional 3-4 minutes, till the kale wilts but retains a bright green color.

Are you warmed up, yet? Great!

In case you missed it, check out my Wilton Halloween post from earlier this month – lots of good stuff there, too!

Now go take a look at the #GreatHallowTweet blog list in the sidebar there on the right, and hop on over to the next blog on the list! Or go somewhere you’ve never been before! We’ve got some great bloggers who are just BATTY for Halloween waiting for you – and do they have some Tricks and Treats – all week long!

Spicy Butternut Squash & Black Bean Stew With Kale