Name: Brothy Beans With Kimchi and Squash
Yield: 4 servings
Ingredients: 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*

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Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Sophie Strangio

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.

Recipe notes