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Black Bean Butternut Squash Stew

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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.

Ingredients

Units Scale
  • 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. Heat olive oil in a large pot over medium heat. Sauté onion for 3–4 minutes until soft.
  2. Add garlic, ginger, and bell pepper. Cook for another 2–3 minutes until fragrant.
  3. Stir in butternut squash, cumin, paprika, turmeric, and chili flakes. Cook for 1 minute to toast spices.
  4. Pour in coconut milk and vegetable broth. Add thyme and bring to a boil.
  5. Reduce heat and simmer uncovered for 20–25 minutes, or until squash is tender.
  6. Add black beans and lime juice, then simmer another 5 minutes.
  7. Season with salt and pepper to taste. Remove thyme sprig if using fresh.
  8. 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

Find it online: https://yumfoodusa.com/black-bean-butternut-squash-stew/