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Black Bean Butternut Squash Stew

A hearty and flavorful stew combining creamy butternut squash and rich black beans, perfect for chilly evenings or family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course, Vegetarian
Cuisine: American, Vegetarian
Calories: 280
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 can black beans, drained and rinsed Any variety of black beans can be used.
  • 1 medium butternut squash, peeled and diced Can substitute with sweet potatoes if preferred.
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 unit bell pepper, chopped (any color) Choice of color adds visual appeal.
  • 1 can diced tomatoes Include juice.
Liquids
  • 4 cups vegetable broth Low-sodium option can be used.
Spices
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper Adjust according to preference.
Oils
  • 2 tablespoons olive oil
Garnish
  • to taste Fresh cilantro for garnish (optional) Adds freshness to the dish.

Method
 

Preparation
  1. Start by peeling and dicing the butternut squash. Chop the onion and bell pepper, and mince the garlic.
Cooking
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper, cooking until they become soft, about 5 minutes.
  2. Stir in the garlic and cook for an additional minute.
  3. Toss in the diced butternut squash, cumin, chili powder, salt, and pepper. Stir well to coat the squash with the spices.
  4. Pour in the diced tomatoes (including their juice) and vegetable broth. Give everything a good stir.
  5. Bring the stew to a gentle simmer. Cover and let it cook for about 20 minutes, or until the squash is tender.
  6. Once the squash is soft, stir in the black beans and cook for another 5 minutes.
Serving
  1. Taste for seasoning and adjust as necessary. Serve piping hot, garnished with fresh cilantro if desired.

Notes

Leftover stew can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months. Reheat on the stove over low heat, adding a splash of vegetable broth if needed.