This stick-to-your-ribs stew gets heft from creamy white beans and winter squash; we opted for acorn, but kabocha or delicata squash would work great too. This recipe is part of the 2020 Healthyish Feel Good Food Plan, a ten-day headstart toward eating well all year long.

4 servings

1

acorn squash (about 1¼ lb.), halved, seeds removed, cut lengthwise into 1"-thick wedges

1

medium onion, thinly sliced

6

garlic cloves, thinly sliced

1

3" piece ginger, peeled, thinly sliced

2

cups chopped Napa cabbage kimchi with liquid

2

Tbsp. gochujang (Korean hot pepper paste)

6

cups chicken stock or low-sodium chicken broth

.

Kosher salt

2

15.5-oz. cans butter or cannellini (white kidney) beans, rinsed

2

scallions, thinly sliced

4

large egg yolks

Step 1

Combine squash, onion, garlic, ginger, kimchi and liquid, gochujang, and stock in a medium pot; season lightly with salt. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer gently, stirring occasionally, until squash is almost tender, 20–30 minutes.

Step 2

Add beans to stew and cook until squash is tender and beans have absorbed some of the cooking liquid, 8–12 minutes. Remove from heat; taste stew and season with more salt if needed.

Step 3

Ladle stew into bowls; top each with scallions and an egg yolk.

Step 4

*Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems…or people who don’t like raw eggs.