Chef Lars Kronmark from The Culinary Institute of America prepares this simple, healthy, vegetarian recipe, perfect for fall: Stewed Kidney Beans, Butternut Squash, Kale and Mushrooms with Chipotle, Basil and Garlic. Print Ingredients 10 oz. Butternut squash Extra-virgin olive oil, as needed 5 oz. Mixed mushrooms, sliced 2 ea. Garlic cloves, minced 1 Tbsp. Basil, chiffonade 2 oz. White wine or sherry 12 oz. Kidney beans, cooked, drained 2 cups Kale, cut into strips 1 Tbsp. Chipotle in adobo sauce, minced 1 cup Heavy cream Salt, as needed Ground black pepper, as needed Number of Servings : 6 Chef Lars Kronmark from The Culinary Institute of America prepares this simple, healthy, vegetarian recipe, perfect for fall: Stewed Kidney Beans, Butternut Squash, Kale and Mushrooms with Chipotle, Basil and Garlic. Directions Cut butternut squash in half, scrape out the seeds, peel and dice into ½ inch cubes. Heat 2 to 3 tablespoons of extra virgin olive oil in a large nonstick pan. Add squash to pan and evenly brown all the sides. Add salt and pepper, and allow the squash to cook for 5 to 6 minutes, or until tender. Add the sliced mushrooms, garlic, and basil, and sauté for about 2 minutes. Add the drained beans, kale, and minced chipotle peppers, tossing to blend the flavors. Deglaze the pan with the white wine, scraping any browned bits from the bottom of the pan for added flavor. Add the cream to the pan, and cook for 2 to 3 minutes longer, or until the ingredients are all cooked through. Season to taste with salt and pepper and serve. Recipe developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.