11 Butternut Squash Stew Recipes With A Sweet And Savory Balance

Butternut squash stews are a delightful blend of flavors perfect for cozy days. The aroma of a classic butternut squash and chickpea stew is just what you need when the weather turns chilly. Or maybe a Moroccan-inspired lamb stew is more your style, adding a touch of exotic flair to your meal. Each recipe brings together sweet and savory elements that are sure to please. Ready to explore these comforting dishes?

Classic Butternut Squash and Chickpea Stew

Classic Butternut Squash and Chickpea Stew is a hearty and comforting dish that’s perfect for cooler weather. This stew combines the natural sweetness of butternut squash with the earthy flavors of chickpeas and a mix of spices, creating a deliciously rich and satisfying meal. Its vibrant colors and warm aromas will fill your kitchen, making it an ideal dish for both family dinners and entertaining guests.

Not only is it flavorful, but it’s also nutritious, providing a good source of fiber, protein, and essential vitamins. The stew is easy to prepare and can be made in a single pot, which means less cleanup after you’ve enjoyed your meal. It can be served on its own or paired with crusty bread or a side of rice for a more filling option.

This recipe is versatile and can easily be adjusted to suit your taste preferences or dietary needs by adding other vegetables or using vegetable broth for a vegan version. Whether you’re a seasoned chef or a novice in the kitchen, this Classic Butternut Squash and Chickpea Stew will be a delightful addition to your culinary repertoire.

Ingredients (Serves 4-6):

• 1 large butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable or chicken broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Cooking Instructions:

1. Prepare the Ingredients: Begin by peeling and cubing the butternut squash. Chop the onion and mince the garlic. Drain and rinse the chickpeas. Having all your ingredients prepped will make the cooking process smoother.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
3. Add the Spices: Sprinkle in the cumin, coriander, smoked paprika, and cayenne pepper (if using). Stir well to coat the onions and garlic with the spices, allowing them to release their flavors, about 1-2 minutes.
4. Incorporate the Squash and Chickpeas: Add the cubed butternut squash and chickpeas to the pot. Stir to combine with the spices and aromatics.
5. Simmer the Stew: Pour in the diced tomatoes and the vegetable or chicken broth. Stir to mix all the ingredients. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30-40 minutes, or until the butternut squash is tender.
6. Season and Serve: Taste the stew and add salt and pepper as needed. If the stew is too thick for your liking, you can add a little more broth to reach your desired consistency. Serve hot, garnished with fresh parsley.

Extra Tips:

For a creamier texture, you can use an immersion blender to partially blend the stew after it has cooked, leaving some chunks for texture. If you prefer a bit more heat, simply increase the amount of cayenne pepper.

This stew can also be made ahead of time and tastes even better the next day as the flavors meld together. If you’re using fresh chickpeas instead of canned, make sure they’re fully cooked before adding them to the stew. Finally, feel free to experiment by adding other vegetables like carrots or spinach for added nutrition and flavor.

Spicy Butternut Squash and Black Bean Stew

Spicy Butternut Squash and Black Bean Stew is a delightful and warming dish, perfect for those chilly days when you crave something hearty yet nutritious. This stew combines the natural sweetness of butternut squash with the earthy flavors of black beans, brought to life by a medley of spices. It’s a versatile recipe that can easily be adjusted to suit your taste, whether you prefer it mild or with an extra kick of heat.

Packed with vitamins and protein, this stew isn’t only delicious but also a wholesome meal that can be enjoyed on its own or with a side of crusty bread. Ideal for a cozy family dinner, this dish serves 4-6 people and is surprisingly simple to prepare, making it a go-to recipe for busy weeknights.

With ingredients that are easy to find and likely in your pantry already, the Spicy Butternut Squash and Black Bean Stew is a great way to use up seasonal produce while warming your soul. The marriage of flavors and textures in this stew is sure to make it a family favorite, inviting everyone to gather around the table for a comforting meal.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) black beans, drained and rinsed
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Prepare the Squash: Start by peeling and cubing the butternut squash into 1-inch pieces. This will guarantee that they cook evenly and absorb the stew’s flavors well.
2. Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and continue to sauté for another minute until fragrant.
3. Add Spices: Stir in the ground cumin, smoked paprika, and cayenne pepper. Cook these spices with the onions and garlic for about 1-2 minutes to release their aromas and deepen their flavors.
4. Combine Main Ingredients: Add the cubed butternut squash, diced tomatoes (with their juices), black beans, and vegetable broth to the pot. Stir well to combine all the ingredients thoroughly.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 25-30 minutes, or until the butternut squash is tender and the flavors have melded together.
6. Season and Finish: Taste the stew and season with salt and pepper as needed. Stir in the lime juice to add a touch of brightness to the stew.
7. Serve: Ladle the stew into bowls and garnish with chopped fresh cilantro. Serve hot, and enjoy the robust flavors of your Spicy Butternut Squash and Black Bean Stew.

Extra Tips:

For a creamier texture, you can blend a portion of the stew using an immersion blender before serving, which will give it a velvety consistency. If you’re looking to add more protein, consider tossing in some cooked chicken or turkey.

For those who enjoy even more heat, a pinch of crushed red pepper flakes or a dash of hot sauce can be added. This stew can be made ahead of time and stored in the fridge for up to three days, or frozen for later use, making it a convenient option for meal prep.

Moroccan-Inspired Butternut Squash and Lamb Stew

Immerse yourself in the rich and aromatic flavors of Moroccan cuisine with this delightful Moroccan-Inspired Butternut Squash and Lamb Stew. This dish combines tender pieces of lamb with the sweet, nutty taste of butternut squash, simmered to perfection with a blend of spices that will transport your taste buds straight to the bustling markets of Marrakech.

The hearty stew is both comforting and exotic, making it a perfect meal for cooler evenings when you crave something warm and satisfying. This stew isn’t only bursting with flavor but is also packed with nutrients. The butternut squash provides a velvety texture and a natural sweetness, perfectly complementing the savory lamb.

The use of traditional Moroccan spices such as cumin, coriander, and cinnamon adds depth to the stew, while chickpeas and dried apricots introduce a delightful contrast in texture and taste. Serve this stew with couscous or crusty bread to soak up every bit of its rich and fragrant broth, making it an ideal dish for a gathering of family or friends.

Ingredients for 4-6 servings:

• 2 tablespoons olive oil
• 1 ½ pounds lamb shoulder, cut into 1-inch cubes
• Salt and pepper, to taste
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 4 cups butternut squash, peeled and cubed
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 cup dried apricots, chopped
• 1 can (14 ounces) diced tomatoes
• 3 cups chicken or beef broth
• 1 tablespoon honey
• 2 tablespoons fresh cilantro, chopped (optional)
• Cooked couscous or bread, for serving

Cooking Instructions:

1. Prepare the Lamb: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the lamb cubes with salt and pepper. Add them to the pot in batches, searing until browned on all sides. Remove the lamb from the pot and set aside.
2. Sauté Aromatics: In the same pot, reduce the heat to medium and add the chopped onion. Sauté for about 5 minutes, until the onion becomes translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
3. Spice it Up: Stir in the ground cumin, coriander, cinnamon, ginger, turmeric, and paprika. Cook, stirring continuously, for 1-2 minutes to toast the spices and release their flavors.
4. Combine Ingredients: Return the browned lamb to the pot. Add the butternut squash, chickpeas, chopped apricots, diced tomatoes, and broth. Stir to combine all the ingredients well.
5. Simmer the Stew: Bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours. Stir occasionally and cook until the lamb is tender and the squash is soft.
6. Final Touches: Stir in the honey for a touch of sweetness. Adjust seasoning with salt and pepper to taste. If using, garnish with freshly chopped cilantro before serving.
7. Serve and Enjoy: Serve the stew hot over a bed of cooked couscous or with crusty bread on the side, and enjoy the rich, aromatic flavors.

Extra Tips:

For an even richer flavor, consider marinating the lamb in a mixture of olive oil, garlic, and some of the spices for a few hours or overnight before cooking. If you prefer a thicker stew, mash some of the butternut squash pieces with the back of a spoon towards the end of the cooking process.

This will naturally thicken the stew without needing additional ingredients. Finally, this stew is even more flavorful the next day, so consider making it ahead of time for the deepest flavors!

Coconut Curry Butternut Squash Stew

Coconut Curry Butternut Squash Stew is a comforting and aromatic dish that perfectly balances the sweetness of butternut squash with the richness of coconut milk and the warmth of curry spices. This stew is ideal for cooler weather and makes for a hearty meal when paired with rice or crusty bread.

The creamy texture and vibrant flavors make it a favorite for both family dinners and special occasions. This recipe is designed to serve 4-6 people and can easily be adapted to suit your preferred spice level or dietary needs.

The blend of spices, fresh vegetables, and tender squash creates a delightful harmony that’s both satisfying and nourishing. Whether you’re entertaining guests or looking for a simple yet elegant meal, Coconut Curry Butternut Squash Stew is sure to impress.

Ingredients (Serves 4-6):

• 1 large butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 1 tablespoon soy sauce or tamari
• 2 cups chopped spinach or kale
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or bread for serving

Cooking Instructions:

1. Prepare the Butternut Squash: Start by peeling the butternut squash with a vegetable peeler. Cut it in half lengthwise, remove the seeds, and cube the flesh into bite-sized pieces.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the garlic and ginger and cook for an additional minute until fragrant.
3. Add Spices: Sprinkle in the curry powder, cumin, coriander, and turmeric. Stir well to coat the onions, garlic, and ginger with the spices, cooking for about 2 minutes to enhance their flavors.
4. Simmer the Stew: Pour in the coconut milk, vegetable broth, and soy sauce. Add the cubed butternut squash to the pot. Stir to combine all the ingredients, then bring the mixture to a gentle simmer. Cover the pot and cook for about 20-25 minutes, or until the squash is tender.
5. Incorporate the Greens: Once the squash is cooked through, add the chopped spinach or kale to the stew. Stir until the greens are wilted and incorporated into the stew. Season with salt and pepper to taste.
6. Serve: Ladle the stew into bowls and garnish with fresh cilantro. Serve hot over a bed of rice or with a side of crusty bread.

Extra Tips:

For a deeper flavor, consider roasting the butternut squash cubes in the oven at 400°F (200°C) for about 20 minutes before adding them to the stew. This will enhance the natural sweetness and provide a slightly caramelized taste.

If you prefer a thicker stew, you can mash some of the butternut squash cubes with a fork before serving. Adjust the spice level by adding more or less curry powder according to your taste.

For a protein boost, consider adding cooked chickpeas or lentils to the stew.

Butternut Squash and Lentil Stew With Spinach

Butternut Squash and Lentil Stew With Spinach is a comforting and hearty dish perfect for those chilly evenings when you crave something warm and nourishing. This stew combines the sweet and nutty flavors of butternut squash with the earthy richness of lentils and the vibrant green goodness of spinach.

It’s a wonderful vegetarian or vegan option that’s both filling and delicious, making it ideal for a family meal or a cozy dinner party with friends.

The stew isn’t only packed with flavor but also brimming with nutrients. Butternut squash is an excellent source of vitamins A and C, while lentils provide protein and fiber, making this dish as wholesome as it’s tasty.

The addition of spinach adds a fresh touch and an extra boost of nutrients. The spices used in the stew, such as cumin and coriander, add depth and warmth, perfectly complementing the sweetness of the squash. This dish is sure to become a favorite in your recipe collection.

Ingredients (Serves 4-6):

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 cup of dried green or brown lentils, rinsed
• 1 large onion, diced
• 3 cloves of garlic, minced
• 2 tablespoons of olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon red pepper flakes (optional)
• 6 cups vegetable broth
• 2 cups fresh spinach leaves
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh cilantro or parsley for garnish

Cooking Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.

Add the minced garlic and continue to cook for another minute until fragrant.

2. Add Spices: Stir in the ground cumin, coriander, turmeric, and red pepper flakes if using. Cook for about 1 minute, allowing the spices to bloom and release their flavors.

3. Cook the Squash and Lentils: Add the cubed butternut squash and rinsed lentils to the pot. Stir everything together to coat the squash and lentils with the spices.

4. Simmer the Stew: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cover the pot. Let the stew cook for about 25-30 minutes, or until the squash and lentils are tender.

5. Add Spinach and Season: Once the squash and lentils are cooked, stir in the fresh spinach leaves. Allow the spinach to wilt into the stew. Season with salt and pepper to taste.

6. Finish with Lemon and Garnish: Before serving, stir in the lemon juice to brighten the flavors. Serve the stew hot, garnished with fresh cilantro or parsley.

Extra Tips:

For an extra depth of flavor, consider roasting the butternut squash cubes in the oven before adding them to the stew. This will enhance the natural sweetness of the squash.

You can also use a stick blender to partially blend the stew for a creamier texture, but be sure to leave some chunks for a hearty feel. If you prefer a spicy kick, adjust the amount of red pepper flakes to suit your taste.

Additionally, this stew can be made in advance and reheats beautifully, making it a great option for meal prep. Enjoy your Butternut Squash and Lentil Stew With Spinach with crusty bread or over a bed of rice for a complete meal.

Hearty Butternut Squash and Beef Stew

Warm, comforting, and rich in flavor, Hearty Butternut Squash and Beef Stew is the perfect dish to cozy up with as the temperatures drop. This stew combines tender chunks of beef with sweet butternut squash, creating a delightful balance of savory and sweet. Slow-cooked to perfection, the beef becomes melt-in-your-mouth tender, while the butternut squash adds a silky texture and a subtle hint of sweetness that complements the hearty beef.

Ideal for a family dinner or a gathering with friends, this stew serves 4-6 people, making it a convenient choice for feeding a crowd. The harmony of flavors is enhanced with aromatic herbs and spices, creating a depth that’s sure to satisfy even the most discerning palates. Not only is this dish delicious, but it’s also packed with nutrients, ensuring a wholesome meal that warms both the heart and the soul.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 large butternut squash, peeled, seeded, and cubed
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 cup red wine
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 bay leaves
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Ingredients: Start by preparing all your ingredients. Cut the beef chuck into 1-inch cubes, dice the onion, mince the garlic, and peel, seed, and cube the butternut squash. Slice the carrots and celery as well. This will make the cooking process smoother and quicker.
2. Brown the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pot. Brown the beef on all sides, which should take about 5 minutes per batch. Once browned, remove the beef from the pot and set aside.
3. Cook the Aromatics: In the same pot, add the diced onion and minced garlic. Sauté for about 5 minutes, or until the onion becomes translucent and the garlic is fragrant, scraping up any browned bits from the bottom of the pot for added flavor.
4. Deglaze the Pot: Pour in the red wine, stirring continuously to deglaze the pot. Cook for 2-3 minutes, allowing the wine to reduce slightly and the alcohol to evaporate.
5. Combine Ingredients: Return the browned beef to the pot and add the tomato paste, beef broth, sliced carrots, sliced celery, cubed butternut squash, thyme, rosemary, bay leaves, salt, and pepper. Stir well to combine all ingredients.
6. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for 1.5 to 2 hours, or until the beef is tender and the butternut squash is soft, stirring occasionally.
7. Check Seasoning: Taste the stew and adjust the seasoning if necessary, adding more salt and pepper to suit your taste preference.
8. Serve: Once cooked, remove the bay leaves and ladle the stew into bowls. Garnish with chopped fresh parsley for a burst of color and freshness.

Extra Tips:

For an even richer flavor, consider marinating the beef in red wine and herbs overnight before cooking. This will infuse the meat with deeper flavors and make it even more tender.

If you prefer a thicker stew, you can mash some of the butternut squash cubes or add a tablespoon of flour or cornstarch mixed with a bit of cold water to thicken the broth.

Pair this stew with crusty bread or a side of mashed potatoes for a complete and satisfying meal. Enjoy!

Sweet Potato and Butternut Squash Stew

Sweet Potato and Butternut Squash Stew is a comforting and hearty dish perfect for chilly evenings. This stew combines the sweetness of butternut squash and sweet potatoes with the robust flavors of aromatic spices, creating a warm, satisfying meal. Whether you’re a fan of rich, savory stews or simply looking for a healthy, veggie-packed dinner option, this recipe is bound to become a staple in your kitchen.

The velvety texture of the cooked vegetables, complemented by a medley of herbs, makes it a delightful experience for your taste buds. This stew isn’t only bursting with flavor, but it’s also packed with nutrients. Butternut squash and sweet potatoes are excellent sources of vitamins A and C, fiber, and antioxidants.

When these nutritious veggies are combined with protein-rich beans and hearty veggies, you’re left with a stew that’s as nourishing as it’s delicious. Whether you’re serving it as a main course or a side dish, this Sweet Potato and Butternut Squash Stew is bound to impress and satisfy everyone around the table.

Ingredients (Serves 4-6)

• 1 medium butternut squash, peeled and diced
• 2 large sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (14 oz) chickpeas, drained and rinsed
• Salt and pepper, to taste
• 2 cups kale, chopped
• Juice of 1 lemon
• Fresh parsley, chopped, for garnish

Cooking Instructions

1. Prepare the Vegetables: Begin by peeling and dicing the butternut squash and sweet potatoes into bite-sized pieces. This allows for even cooking and enables the vegetables to absorb the flavors of the stew.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 5 minutes until the onion becomes translucent.
3. Spice it Up: Stir in the ground cumin, ground coriander, smoked paprika, and cayenne pepper (if using). Cook for another minute until the spices release their aroma.
4. Combine Ingredients: Add the diced tomatoes, vegetable broth, butternut squash, and sweet potatoes to the pot. Stir to combine, bringing the mixture to a gentle simmer.
5. Cook the Stew: Cover the pot and let the stew simmer for 20-25 minutes, or until the squash and sweet potatoes are tender when pierced with a fork.
6. Add the Chickpeas and Kale: Stir in the chickpeas and chopped kale, cooking for an additional 5 minutes until the kale is wilted and the chickpeas are heated through.
7. Season and Serve: Add the lemon juice and season the stew with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Extra Tips

When preparing this Sweet Potato and Butternut Squash Stew, be certain that all vegetables are cut into uniform pieces for even cooking. Feel free to adjust the level of spices according to your preference; for a milder stew, reduce or omit the cayenne pepper.

For added depth of flavor, consider roasting the butternut squash and sweet potatoes before adding them to the stew. This step will enhance their natural sweetness and contribute to a richer taste. Finally, this stew can be made ahead of time and reheated, making it a convenient option for meal prep or a busy weeknight dinner.

Butternut Squash and Quinoa Stew

Butternut Squash and Quinoa Stew is a hearty and nutritious dish that combines the sweet, earthy flavors of butternut squash with the nutty taste of quinoa. This stew is perfect for those chilly days when you crave something warm and comforting. Packed with vitamins, minerals, and protein, this dish isn’t only delicious but also nourishing.

The combination of tender squash, protein-rich quinoa, and aromatic spices makes this stew a wholesome meal that will satisfy your taste buds and keep you full for hours.

Ideal for serving 4-6 people, Butternut Squash and Quinoa Stew is a versatile recipe that can be easily customized to suit dietary preferences or ingredient availability. Whether you’re vegan, vegetarian, or simply looking for a meatless meal option, this stew can be tailored to your liking.

With minimal preparation and cooking time, it’s a convenient option for a weeknight dinner or a cozy weekend lunch. Follow the instructions below to create this delicious stew that will surely become a favorite in your household.

Ingredients (serves 4-6):

• 1 medium butternut squash, peeled, seeded, and diced
• 1 cup quinoa, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 cups kale or spinach, chopped
• 1 tablespoon lemon juice
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Start by prepping the butternut squash. Peel the skin, cut it in half to remove the seeds, and then dice it into bite-sized cubes. Rinse the quinoa under cold water to remove any bitterness.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.
3. Add the Spices: Stir in the ground cumin, smoked paprika, and ground coriander. Cook for an additional 1-2 minutes, allowing the spices to release their aroma.
4. Combine the Main Ingredients: Add the diced butternut squash, rinsed quinoa, diced tomatoes (including juices), vegetable broth, and chickpeas to the pot. Stir well to combine all the ingredients.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 25-30 minutes, or until the butternut squash is tender and the quinoa is fully cooked.
6. Add Greens and Finish: Stir in the chopped kale or spinach and cook for an additional 5 minutes until the greens are wilted. Add the lemon juice, and season the stew with salt and pepper to taste.
7. Serve: Ladle the stew into bowls, garnish with chopped fresh cilantro, and serve hot.

Extra Tips: For a thicker consistency, you can mash some of the butternut squash with a fork or potato masher before adding the greens. If you prefer a spicier stew, consider adding a pinch of red pepper flakes or a dash of hot sauce.

This stew can be made ahead and stored in the refrigerator for up to 3 days, allowing the flavors to develop even further. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to reach the desired consistency.

Italian Sausage and Butternut Squash Stew

Indulge in the hearty and comforting flavors of an Italian Sausage and Butternut Squash Stew, a dish perfect for cozy nights and family gatherings. This stew combines the rich, savory taste of Italian sausage with the subtle sweetness of butternut squash, creating a delightful contrast that’s both satisfying and flavorful.

The addition of aromatic herbs and spices enhances the depth of the dish, making it a warming meal that’s easy to prepare and loved by all. This stew isn’t only delicious but also packed with nutrients, thanks to the wholesome ingredients used. The butternut squash provides a good source of vitamins and fiber, while the Italian sausage adds protein and a hint of spice.

The inclusion of vegetables like onions, garlic, and kale contributes to a well-rounded meal that’s as nourishing as it’s tasty. Perfect for serving 4-6 people, this recipe is sure to become a favorite in your household.

Ingredients (Serves 4-6):

• 1 pound Italian sausage (mild or spicy, according to preference)
• 1 medium butternut squash, peeled and cubed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 2 cups chopped kale
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• Grated Parmesan cheese for serving (optional)

Cooking Instructions:

1. Prepare the Ingredients: Start by peeling and cubing the butternut squash. Chop the onion and mince the garlic. Clean and chop the kale into bite-sized pieces.
2. Brown the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage, breaking it into smaller pieces with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the pot and set aside.
3. Sauté the Aromatics: In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
4. Add the Squash and Broth: Stir in the cubed butternut squash, followed by the chicken broth and diced tomatoes, including their juice. Bring the mixture to a simmer.
5. Season and Simmer: Add the dried oregano, thyme, salt, and pepper to the pot. Stir well to combine. Return the browned sausage to the pot. Cover and let the stew simmer for about 20-25 minutes, or until the squash is tender.
6. Incorporate the Kale: Add the chopped kale to the pot, stirring it into the stew. Allow it to cook for an additional 5-10 minutes until the kale is wilted and tender.
7. Serve: Taste the stew and adjust the seasoning if necessary. Serve hot, garnished with grated Parmesan cheese if desired.

Extra Tips:

For a thicker stew, you can mash some of the cooked butternut squash pieces using a fork or potato masher before adding the kale. This will give the stew a creamier texture.

If you prefer a spicier kick, opt for spicy Italian sausage or add a pinch of red pepper flakes during cooking. Make sure to taste the stew before serving to adjust the seasoning to your liking.

Leftovers can be stored in an airtight container in the refrigerator for up to three days, making it an excellent option for meal prep.

Thai-Style Butternut Squash and Chicken Stew

Thai-Style Butternut Squash and Chicken Stew is a delightful fusion of flavors that brings the vibrant taste of Thailand right into your kitchen. This hearty stew combines tender chunks of butternut squash, succulent chicken, and a rich, creamy coconut milk base. Infused with traditional Thai spices and aromas, this dish is perfect for warming up on a chilly evening or impressing guests with its exotic flair.

The balance of sweet, savory, and spicy elements makes it a standout stew that will certainly become a favorite in your recipe collection. The stew isn’t only delicious but also packed with nutrients, making it a wholesome meal for the entire family. Butternut squash is rich in vitamins A and C, while the chicken provides a good source of protein. The coconut milk adds a luscious texture and flavor, while the Thai spices contribute a depth of taste that’s both comforting and exciting.

This recipe serves 4-6 people, making it ideal for a family dinner or small gathering.

Ingredients:

• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon red curry paste
• 1 butternut squash, peeled, seeded, and cubed
• 1 pound boneless, skinless chicken thighs, cut into chunks
• 1 can (14 oz) coconut milk
• 2 cups chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Prepare the Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
2. Incorporate the Curry Paste: Add the red curry paste to the pot, stirring well to combine with the aromatics. Cook for about 2 minutes to allow the flavors to meld.
3. Add the Butternut Squash and Chicken: Increase the heat to medium-high and add the cubed butternut squash and chicken chunks to the pot. Stir well to coat them with the curry paste mixture.
4. Pour in the Liquids: Add the coconut milk and chicken broth, stirring to combine. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the squash is tender and the chicken is cooked through.
5. Season the Stew: Stir in the fish sauce, brown sugar, red bell pepper, and green beans. Cook uncovered for an additional 10 minutes, allowing the vegetables to become tender.
6. Finish with Lime and Garnish: Remove the pot from heat and stir in the lime juice. Taste and adjust seasoning with salt and pepper as needed. Serve the stew hot, garnished with fresh cilantro.

Extra Tips:

When making Thai-Style Butternut Squash and Chicken Stew, it’s important to use a good quality red curry paste for the best flavor. You can adjust the amount of curry paste to suit your spice preference.

If you like your stew spicier, consider adding a sliced Thai chili. For a more robust flavor, allow the stew to sit for a few hours or overnight in the fridge; the flavors will deepen and intensify. Additionally, feel free to substitute chicken thighs with chicken breasts if preferred, but be mindful that thighs tend to remain juicier during cooking.

Butternut Squash and Kale Stew With White Beans

Butternut Squash and Kale Stew With White Beans is a hearty and nutritious dish that combines the sweetness of butternut squash with the earthiness of kale and the creaminess of white beans. This stew is perfect for chilly evenings when you crave something warm and comforting.

It’s not only delicious but also packed with vitamins and minerals, making it a healthy choice for your family. This stew is easy to prepare and can be made in one pot, making cleanup a breeze. The combination of ingredients creates a unique flavor profile that’s both satisfying and nourishing.

The dish can be enjoyed on its own or served with crusty bread for a complete meal. With its vibrant colors and rich taste, this stew is sure to become a favorite in your household.

Ingredients for 4-6 servings:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 4 cups vegetable broth
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 bunch kale, stems removed and leaves chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon lemon juice

Cooking Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
2. Cook the Squash: Add the cubed butternut squash to the pot and stir well to combine with the onion and garlic. Cook for about 5 minutes, allowing the squash to begin softening and absorbing the flavors.
3. Simmer the Stew: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cover the pot. Let the stew cook for about 20 minutes, or until the butternut squash is tender.
4. Add Beans and Kale: Stir in the white beans, chopped kale, dried thyme, and oregano. Continue to simmer for another 10-15 minutes, or until the kale has wilted and the flavors have melded together.
5. Season and Serve: Season the stew with salt and pepper to taste. Stir in the lemon juice just before serving, which adds a bright, fresh note to the dish. Serve hot, with crusty bread on the side if desired.

Extra Tips: For a creamier texture, consider blending a portion of the stew before adding the beans and kale, then returning it to the pot. If you prefer a spicier kick, add a pinch of red pepper flakes when sautéing the garlic.

This stew also freezes well, so make a bigger batch and store portions for quick meals on busy days. Adjust the seasoning to your taste, and feel free to add other vegetables you have on hand, such as carrots or celery, to enhance the flavor and nutritional value.