This Delicious Butternut Squash Stew is a completely plant based entree that meat eaters and non meat eaters will enjoy.
As a mom of three who works full time, I am very much focused on giving my family the best food possible. Butternut Squash Stew does not disappoint.
Butternut Squash Stew Ingredients
16 ounce can black beans
1/4 cup uncooked quinoa
2 chipotle Chile from canned chipotle chilies in adobo
1 large onion, chopped
2 cup sweet potato
1 cup Butternut Squash
2 medium Zucchini
2 Bell Peppers
4 large carrots
1/2 cup peeled garlic cloves
2-3 teaspoons chili powder
1.5 teaspoons ground coriander
1 teaspoon dried oregano
1.5 teaspoons Himalayan Sea Salt
1 14.5-ounce can chopped tomatoes
3 c. water
Butternut Squash Stew Instructions
- Rinse the black beans and drain.
- Rinse and drain the quinoa.
- Mince the chipotle Chile.
- Cut the sweet potato and butternut squash* into cubes.
- Cut the bell peppers, zucchini and carrots into thick chunks.
- Combine all of the ingredients in a slow cooker.
- Cook 1 hour on high plus 4 hours on low, stirring once every hour.
*Take note that of all of the root vegetables butternut squash is probably the most difficult to peel. As a time saver, you may like to consider purchasing the butternut squash already peeled and cut.
13 thoughts on “Delicious Butternut Squash Stew”
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Hi Elise,
We do a different slow cooker meal nearly every week. Then I have a week’s worth of ready made dinners.
I love squash and one of my favorite foods is beans. Black beans are right up there next to lima and pinto.
So, real happy I found this recipe to add to our list.
Thank you,
Edward
This is wonderful that you have found it. I will be so interested to hear your feedback on the recipe,
Hey Elise, fantastic recipe! Love butternut pumpkin and just bought one, waiting to find a good use! Now I got some ideas!!
Wonderful. I am so pleased that you are excited.
Dr. Elise,
I loved your recipe. Lately I have been making squash with sauteed onions, peppers, carrots, sweet potatoes and different greens and different spices. But I had not added quinoa, black beans or chili powder. I will have to try this. It sounds really nutritious and filling at the same time.
Warmly,
Dr. Erica
YUM. Your idea sounds fabulous too. Thank you for sharing.
This is a very good recipe for the coming fall.
A nice combination and sounds delicious .
I am sure it tastes awesome .
Thank you
Erika
I adore it. Especially for Thanksgiving 🙂
Hi Dr. Elise,
Saw the recipe for butternut squash and copied it down.
We have grown this type of squash in our garden this year and it’s
new to us so we were wondering what to do with it.
No more. Will try it out. Thanks.
Visiting you from the PAC Blog Rotator.
That is so thrilling to know that I helped specific food not to go to waste. Thank you for sharing that with me.
Hi Elise,
You never let me down when I visit your blog. This is a great way to cook butternut squash. I usually slice it in half long ways and then bake it in a bit of water. So plain but good.
Here you included one of my favorites…black beans an so much more. This sure is a time saver and has many nutritional benefits.
I eat for nutrition only and like to have things prepared ahead. Just saved this so I can put it to work.
Thanks so much for keeping us healthy!
-Donna
You are so very welcome.