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Wash and chop your ripe tomatoes
Throw your tomatoes in a pan with quality olive oil, 1 onion, and salt (dash of sugar optional).
Cover and simmer for 10 minutes, stirring frequently.
Preheat oven to 375 degrees F.
Using a large, sturdy knife, cut your butternut squash in half lengthwise.
Scoop out the seeds and stringy bits from each half and discard (or save for roasting).
Transfer the butternut squash, cut-side up into a baking dish and brush with olive oil.
Season with salt.
Roast in the oven for approximately 40 minutes until fork-tender but not mush (as it will cook a bit more in your stew).
Remove skin and cut squash into cubes.
Add your 6 cups of vegetable broth to a large pot
Add your stewed tomatoes.
Add in your cubed roasted squash.
Rinse your lentils and add to pot.
Rinse and chop kale, add to pot.
Rinse canned white beans, add to pot.
Add in your spices.
Add your rice and penne.
Taste and add extra spice, salt & pepper to taste!
Simmer on medium low heat for 20 minutes, then serve!