Black Bean Butternut Squash Stew Recipe

Introduction

This Black Bean Butternut Squash Stew is a comforting, flavorful dish perfect for chilly evenings. Creamy coconut milk blends with warm spices and tender vegetables to create a hearty and nutritious meal.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 tbsp fresh ginger, grated
• 3 cups butternut squash, peeled and cubed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14 oz) can full-fat coconut milk
• 1 1/2 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1/2 tsp chili flakes (optional)
• Salt and pepper to taste
• 1 sprig fresh thyme or 1/2 tsp dried
• Juice of 1/2 lime
• Fresh cilantro, for garnish

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Sauté the diced onion for 3–4 minutes until it becomes soft and translucent.
2. Step 2: Add minced garlic, grated ginger, and chopped red bell pepper. Cook for another 2–3 minutes until fragrant.
3. Step 3: Stir in the cubed butternut squash, ground cumin, smoked paprika, turmeric, and chili flakes (if using). Cook for 1 minute to toast the spices and release their aromas.
4. Step 4: Pour in the coconut milk and vegetable broth. Add the thyme sprig or dried thyme. Bring the mixture to a boil.
5. Step 5: Reduce the heat and simmer uncovered for 20–25 minutes, or until the butternut squash is tender when pierced with a fork.
6. Step 6: Stir in the drained black beans and lime juice. Simmer for an additional 5 minutes to heat through and combine flavors.
7. Step 7: Season the stew with salt and pepper to taste. Remove the thyme sprig if you used fresh thyme.
8. Step 8: Serve the stew hot, garnished with chopped fresh cilantro for a bright, fresh finish.

Tips & Variations

• For extra warmth, increase chili flakes or add a pinch of cayenne pepper.
• Swap black beans for kidney beans or chickpeas for a different texture.
• Add chopped spinach or kale in the last few minutes for added greens.
• Use vegetable broth with no added salt and adjust seasoning at the end for better control.
• Serve with rice, quinoa, or crusty bread to complete the meal.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. The flavors often deepen after a day, making leftovers even more delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stew ahead of time?

Yes, this stew tastes great when made ahead. Refrigerate after cooling and reheat before serving. It also freezes well for up to 3 months—thaw in the fridge overnight before reheating.

Is this stew vegan and gluten-free?

Absolutely. All ingredients used are plant-based and naturally gluten-free, making this stew suitable for vegan and gluten-free diets.

Black Bean Butternut Squash Stew Recipe

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★★★★★

4.9 from 147 reviews

• Author: Naomi
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A hearty and flavorful Black Bean Butternut Squash Stew that combines creamy coconut milk with warm spices and tender vegetables. This comforting stew is perfect for a cozy meal and packed with nourishing ingredients like black beans, butternut squash, and fresh herbs.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 tbsp fresh ginger, grated
• 3 cups butternut squash, peeled and cubed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14 oz) can full-fat coconut milk
• 1 1/2 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1/2 tsp chili flakes (optional)
• Salt and pepper to taste
• 1 sprig fresh thyme or 1/2 tsp dried thyme
• Juice of 1/2 lime
• Fresh cilantro, for garnish

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Instructions

1. Heat the oil: Heat olive oil in a large pot over medium heat. Sauté the diced onion for 3 to 4 minutes until it becomes soft and translucent.
2. Add aromatics: Add the minced garlic, grated ginger, and chopped red bell pepper to the pot. Cook for another 2 to 3 minutes until the mixture is fragrant and the bell pepper softens slightly.
3. Add spices and squash: Stir in the cubed butternut squash along with the ground cumin, smoked paprika, turmeric, and optional chili flakes. Cook for 1 minute to toast the spices and bring out their flavors.
4. Add liquids and thyme: Pour in the full-fat coconut milk and vegetable broth. Add the sprig of fresh thyme or dried thyme. Bring the stew mixture to a boil over medium-high heat.
5. Simmer the stew: Reduce heat to low and let the stew simmer uncovered for 20 to 25 minutes, or until the butternut squash is tender when pierced with a fork.
6. Add black beans and lime juice: Stir in the drained and rinsed black beans and the juice of half a lime. Continue simmering for another 5 minutes to warm the beans and meld flavors.
7. Season and finish: Season the stew with salt and freshly ground black pepper to taste. If using a fresh thyme sprig, remove it now.
8. Serve: Serve the stew hot, garnished with freshly chopped cilantro for a burst of herbal freshness.

Notes

• You can adjust the heat level by omitting or increasing the chili flakes.
• If you prefer a thicker stew, simmer uncovered for a longer time to reduce the liquid.
• For added protein, this stew pairs well with a side of brown rice or quinoa.
• Leftovers keep well in the fridge for up to 3 days and reheat nicely.
• This recipe is naturally gluten free and vegetarian-friendly.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Stew
• Method: Stovetop
• Cuisine: Fusion

Keywords: black bean stew, butternut squash recipe, vegetarian stew, coconut milk stew, easy healthy stew, gluten free stew