Black Bean Butternut Squash Stew
A creamy and hearty stew made with black beans and butternut squash, perfect for cozy nights and packed with nutrients.
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and diced
- 2 cups black beans (canned or cooked)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium bell pepper, chopped
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste Salt and pepper
- for garnish Fresh cilantro and avocado (optional)
Instructions
Preparation
- Start by peeling and dicing the butternut squash, and chopping your onion and bell pepper. Gather all your ingredients so that you can cook without interruptions.
Sautéing the Veggies
- In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until they soften, about 5 minutes. Next, stir in the minced garlic and cook for another minute until fragrant.
Add Butternut Squash
- Toss in the diced butternut squash, cumin, and chili powder, mixing well to ensure the squash is coated in the spices.
Pour in the Broth
- Add the vegetable broth and bring the stew to a boil. Then, reduce the heat and let it simmer until the butternut squash is tender—approximately 15-20 minutes.
Add Black Beans
- Stir in the black beans and season with salt and pepper to taste. Allow the stew to simmer for an additional 5 minutes so the flavors meld together.
Serve
- Ladle into bowls and garnish with fresh cilantro and avocado, if desired. Enjoy your delicious Black Bean Butternut Squash Stew!
Notes
This stew stores beautifully in an airtight container for 3-4 days. For long-term storage, freeze for up to 3 months. Reheat on low while stirring, adding a splash of vegetable broth if needed.