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Black Bean Butternut Squash Stew

A hearty and nutritious vegetarian stew with sweet butternut squash, protein-rich black beans, and warming spices.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: American, Autumn
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium butternut squash, diced
  • 2 cans black beans, drained and rinsed 15 oz each
  • 1 can diced tomatoes 14 oz
  • 4 cups vegetable broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder
  • 0.5 tsp ground coriander
  • salt and black pepper to taste
  • 1 cup chopped kale or spinach optional
  • 0.25 cup chopped fresh cilantro for garnish
  • 1 tbsp lime juice optional

Equipment

  • Large pot
  • Cutting board
  • Chef’s knife
  • Wooden spoon

Method
 

  1. Dice the onion and butternut squash, and mince the garlic.
  2. Heat olive oil in a large pot over medium heat. Sauté onion for 3–4 minutes until translucent. Add garlic and cook 30 seconds.
  3. Add diced butternut squash and sauté for 5 minutes.
  4. Stir in cumin, smoked paprika, chili powder, and ground coriander. Toast 1 minute.
  5. Add diced tomatoes with juice and vegetable broth. Stir and bring to a gentle boil.
  6. Reduce heat, cover, and simmer for 20–25 minutes until squash is tender.
  7. Add black beans and simmer 5–7 minutes. Adjust salt and pepper.
  8. Stir in optional greens and cook until wilted.
  9. Remove from heat and stir in cilantro and lime juice.
  10. Serve hot, garnished with additional cilantro or yogurt if desired.

Notes

Keeps 5 days in fridge, freezes well. Adjust liquid for thicker or thinner stew.