This recipe accomplishes both plant consumption over animal consumption and the support of local agriculture. It celebrates fall with complementary flavors straight from the local farm. Earthy kale combined with creamy white beans, such as cannellini, complements the naturally mild sweet flavor of delicata squash with a faint undertone of apple. I cooked a bunch of white beans in a slow cooker before creating this dish. I simply rinsed a bunch of dried white beans, put them in the slow cooker with enough water to cover them about 3 or 4 inches above, an onion cut in half, some fresh parsley, sage and a carrot. Then I cooked it on the low setting for 10 hours--all day. I added a little salt after they had cooked for a few hours and had started to get tender. I scooped out 2 cups to use with this recipe and then I froze the rest in a clean glass jar after draining them.
If you spend the five minutes it takes to get the beans cooking early in the morning the day you plan to make this recipe, you only need to spend about a half hour or so in the evening putting it all together for dinner. So it kind of ends up being fast food in a slow food way!