Butternut Squash Stew

Get ready to cozy up with a bowlful of seasonal goodness – this Butternut Squash Stew is here to delight your taste buds with its sweet, smoky, and spicy flavors! As the leaves start to turn and the air grows crisp, there's nothing quite like the warmth and comfort of a hearty stew to nourish your body and soul.

Here’s the best part of making a large batch of stew – it's incredibly versatile and perfect for meal prep. Whip up a large batch for a cozy dinner party with friends, or prepare it ahead of time for a week's worth of easy and nutritious meals.

10-12 servings

Ingredients

2 tablespoons olive oil

2 white or yellow onion, small diced

4 garlic cloves, minced

2 (247g) red peppers, medium diced

1 tablespoon ground cumin

2 tablespoons dry oregano

1 teaspoon chipotle chili powder

2 teaspoons aleppo pepper or smoked paprika

4 butternut squash, peeled and cut into small cubes

1 head of cauliflower , cut into florets

4 quarts vegetable broth or chicken broth

4 (14oz) can diced tomatoes

2 (15oz) cans black beans

To taste Kosher salt + black pepper

Garnish: cilantro, toasted + salted pumpkin seeds

Procedure:

Heat up a large pot over medium high heat. Once hot add oil, swirling to coat the bottom of the pan. Add the onions and garlic mixing well. Cook until the onions are translucent and lightly browned for about 5-6 minutes. Lower the heat slightly.
Then add the red peppers and a large pinch of salt, mix well. Cook until slightly tender, about 8 minutes.
Season with spices, give a good mix and toast for 1 minute. Add the diced tomatoes and using a wooden spoon deglaze the bottom of the pan, scraping up and pieces stuck the the pot. Then add vegetable broth and butternut squash. Bring to a boil then immediately lower to a simmer.
Simmer for 10 minutes (the butternut squash should be slightly tender) then add cauliflower florets. Simmer until the cauliflower is tender, about 8-10 minutes. Then add black beans. Adjust seasoning to taste with salt and pepper.
Portion into 12-ish bowls, garnish with toasted pumpkin seeds and cilantro leaves.

Butternut Squash Stew