A rich, hearty, and comforting dish, this black bean butternut squash stew is a vibrant blend of flavors and textures. With tender chunks of sweet butternut squash, earthy black beans, and aromatic spices, all simmered in a creamy coconut broth, this vegan stew is a nourishing, one-pot meal perfect for cozy nights and satisfying dinners.
Why You’ll Love This Recipe
This stew is packed with bold flavors and wholesome ingredients. The natural sweetness of butternut squash balances the richness of coconut milk, while spices like cumin, turmeric, and smoked paprika add warmth and depth. Black beans provide protein and fiber, making it both filling and nourishing. It’s vegan, gluten-free, and made in a single pot for convenience—ideal for weeknights, meal prep, or when you’re craving something hearty and healthy.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 tablespoon 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 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili flakes (optional)
- Salt and pepper to taste
- 1 sprig fresh thyme or 1/2 teaspoon dried thyme
- Juice of 1/2 lime
- Fresh cilantro, for garnish
directions
- In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.
- Stir in garlic, grated ginger, and chopped red bell pepper. Cook for 2–3 minutes until fragrant.
- Add the butternut squash, cumin, smoked paprika, turmeric, and chili flakes. Stir to coat and cook for 1 minute to bloom the spices.
- Pour in the coconut milk and vegetable broth. Add thyme and bring to a boil.
- Reduce heat and let simmer uncovered for 20–25 minutes, or until the squash is fork-tender.
- Add the black beans and lime juice. Simmer for another 5 minutes to warm through.
- Season with salt and pepper to taste. Remove thyme sprig if using fresh.
- Serve hot, garnished with chopped fresh cilantro.
Servings and timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Calories per serving: 310 kcal
Variations
- Make it spicier: Add more chili flakes or a diced jalapeño.
- Add greens: Stir in baby spinach or kale during the last few minutes of cooking.
- Protein boost: Include chickpeas or lentils alongside the black beans.
- Texture variation: Use a potato masher to slightly mash some of the squash for a thicker consistency.
- Herb swap: Try rosemary or bay leaf instead of thyme for a different aroma.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat or in the microwave until warmed through. This stew also freezes well for up to 2 months—thaw in the refrigerator overnight before reheating.
FAQs
Can I use frozen butternut squash?
Yes, frozen butternut squash works well and saves prep time. Adjust simmering time as needed.
Is this stew gluten-free?
Yes, it’s naturally gluten-free. Just ensure your broth is certified gluten-free if needed.
Can I make this stew oil-free?
Yes, sauté the vegetables in a few tablespoons of vegetable broth instead of oil.
What can I serve with this stew?
Crusty bread, quinoa, or brown rice pair nicely with this hearty dish.
Can I substitute the coconut milk?
Yes, use cashew cream, oat cream, or any rich plant-based milk alternative. Note that thinner milks may yield a less creamy texture.
How spicy is this recipe?
It has mild heat from chili flakes, which can be adjusted to taste or omitted entirely.
Can I make it in a slow cooker?
Yes. Sauté aromatics first, then combine everything in the slow cooker and cook on low for 6–8 hours.
Does it thicken as it cools?
Yes, the stew thickens slightly upon cooling due to the starch from the squash.
Can I blend the stew?
You can partially blend it using an immersion blender for a creamier consistency while retaining some texture.
What type of beans can I substitute?
Pinto beans or cannellini beans also work well in this recipe.
Conclusion
Black Bean Butternut Squash Stew is a warm, nourishing dish that brings bold flavor and wholesome ingredients to your bowl. With its creamy coconut base, hearty beans, and tender squash, it’s the perfect plant-based comfort food for any time of year. Whether you’re cooking for yourself, your family, or meal prepping for the week, this one-pot stew is a delicious and satisfying choice you’ll return to again and again.
PrintBlack Bean Butternut Squash Stew
A rich, hearty, and comforting stew made with tender butternut squash, earthy black beans, and aromatic spices simmered in a creamy coconut broth—perfect for cozy nights and nourishing meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Fusion
- Diet: Vegan
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
- Heat olive oil in a large pot over medium heat. Sauté onion for 3–4 minutes until soft.
- Add garlic, ginger, and bell pepper. Cook for another 2–3 minutes until fragrant.
- Stir in butternut squash, cumin, paprika, turmeric, and chili flakes. Cook for 1 minute to toast spices.
- Pour in coconut milk and vegetable broth. Add thyme and bring to a boil.
- Reduce heat and simmer uncovered for 20–25 minutes, or until squash is tender.
- Add black beans and lime juice, then simmer another 5 minutes.
- Season with salt and pepper to taste. Remove thyme sprig if using fresh.
- Serve hot, garnished with chopped cilantro.
Notes
- Use pre-cut squash to save time on prep.
- Add a handful of spinach at the end for extra greens.
- Leftovers taste even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg