Hey there, fellow food lovers! Nyla here, ready to share one of my all-time favorite comfort food recipes that will totally rock your weeknight dinners: Black Bean Butternut Squash Stew. Seriously, get ready for a flavor explosion!
I’m always on the hunt for ways to make meals more exciting, and this recipe? It’s a total winner! This Black Bean Butternut Squash Stew turns every meal into a special occasion, and I’m so excited to share it with you! Let’s get cooking!
This Black Bean Butternut Squash Stew started as a simple craving for something hearty and healthy. But it quickly evolved into so much more.
One evening, I was experimenting with different spices and flavors, trying to create the ultimate comforting stew. I threw in some butternut squash, some black beans, and a whole lotta love, and BAM! Magic happened.
The result was an amazing Black Bean Butternut Squash Stew with a depth of flavor I never expected. It was so good, I knew I had to share it with the world.
This isn’t just another recipe, though. This is an invitation to join me in a flavor adventure.
INGREDIENTS You Need
This Black Bean Butternut Squash Stew ingredient list is all about bold flavors that actually work together! And the best part? You can grab everything you need during your normal shopping trip.
Here’s what you’ll need:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra spice!)
- 4 cups vegetable broth
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 lime, juiced
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, sour cream (or vegan sour cream), tortilla chips
This Black Bean Butternut Squash Stew gets its amazing taste from the combination of sweet butternut squash, hearty black beans, and a blend of warm spices. No blandness allowed!
No worries if you don’t have smoked paprika – regular paprika works just fine. I use it all the time in my Black Bean Butternut Squash Stew, and it still tastes incredible.
Want to prep ahead for busy weeknights? Peel and cube the butternut squash a day or two in advance and store it in the fridge. You can also chop the onion and bell pepper ahead of time.
Here’s my Black Bean Butternut Squash Stew secret that takes it from good to incredible: a squeeze of fresh lime juice right at the end! It brightens up all the flavors and adds a zing that’s simply irresistible.
I love adding extra cayenne pepper to my Black Bean Butternut Squash Stew for that extra kick! If you’re spice-averse, feel free to skip it.
Let’s Make Some!
Alright, fellow food lovers, let’s dive into making this amazing Black Bean Butternut Squash Stew! Follow these steps, and you’ll have a pot of deliciousness in no time. I promise, it’s easier than it looks!
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and chopped red bell pepper. Cook for another 3 minutes, stirring occasionally, until fragrant. This is where the magic starts happening!
- Add Butternut Squash and Spices: Add the cubed butternut squash to the pot. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 2-3 minutes, stirring occasionally, until the squash is lightly coated with the spices.
- Simmer, Simmer, Simmer: Pour in the vegetable broth, making sure to scrape up any browned bits from the bottom of the pot. Add the black beans and diced tomatoes (undrained). Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the butternut squash is tender. In my kitchen, this Black Bean Butternut Squash Stew usually takes about 22 minutes to hit that perfect tenderness!
- Lime Time!: Remove the pot from the heat and stir in the lime juice. Season with salt and pepper to taste. Give it a good stir, and get ready for some serious flavor!
- Serve and Enjoy: Ladle the Black Bean Butternut Squash Stew into bowls and top with your favorite toppings. Avocado, cilantro, sour cream (or vegan sour cream), and tortilla chips are all fantastic choices.
While your Black Bean Butternut Squash Stew is doing its thing, get ready for some amazing aromas! Your kitchen should smell absolutely incredible right now! I just love this part.
Don’t worry if your Black Bean Butternut Squash Stew looks a little thick – it will be perfect once the squash is tender.
Here’s a shortcut for busy weeknights: Use pre-cut butternut squash! It’ll save you a ton of time. I do it all the time when I’m in a rush!
One of my favorite cooking discoveries is that a little bit of patience goes a long way when making stew. Simmering allows the flavors to meld together and deepen.
If you’re looking for another delicious and comforting black bean soup, check out this Spicy Black Bean Soup recipe. It is another winner!
How to Serve Up This!
People literally do happy dances when this Black Bean Butternut Squash Stew hits the table with all the toppings! It’s the perfect meal for cozy nights in or casual get-togethers with friends.
I love to serve this Black Bean Butternut Squash Stew with a dollop of sour cream (or vegan sour cream), a sprinkle of fresh cilantro, and some crunchy tortilla chips. The creamy, fresh, and crunchy textures add so much to the dish!
This Black Bean Butternut Squash Stew is perfect for those weeknight dinners that need to be special! It’s also great for potlucks, game nights, or any occasion where you want to impress your friends with minimal effort.
For a bold flavor pairing, try serving this Black Bean Butternut Squash Stew with a side of cornbread or a simple green salad. The sweetness of the cornbread and the freshness of the salad complement the stew perfectly.
Want to get fancy? Serve the Black Bean Butternut Squash Stew in hollowed-out butternut squash bowls for a stunning presentation!
Leftovers? No problem! This Black Bean Butternut Squash Stew tastes even better the next day. Store it in the fridge for up to 3-4 days.
You can also transform the leftovers into Black Bean Butternut Squash Chili by adding a bit more chili powder and some extra diced tomatoes. Talk about a flavor boost!
FAQs:
Got questions? I’ve got answers! Here are some common questions about making Black Bean Butternut Squash Stew, based on my own kitchen adventures and reader feedback.
Will kitchen newbies succeed with this Black Bean Butternut Squash Stew?
Absolutely! This recipe is super easy to follow. If you can chop veggies and stir a pot, you’ve got this! Trust me, you’ll impress yourself.
What if I mess up my Black Bean Butternut Squash Stew? (Spoiler: it’ll still taste incredible!)
Honestly, it’s hard to mess this up! Even if you overcook the squash a little, it’ll still be delicious. It might just be a bit more like a soup.
How can I prep this Black Bean Butternut Squash Stew for busy weeknights?
Chop all your veggies ahead of time and store them in the fridge. You can also make the stew a day or two in advance and reheat it when you’re ready to eat. It tastes even better the next day!
Can I make this Black Bean Butternut Squash Stew in a slow cooker?
Totally! Just toss everything into the slow cooker, set it on low for 6-8 hours, and come home to a delicious, ready-to-eat meal. For a tasty variation, check out this Slow Cooker Black Bean Butternut Chili.
What if I don’t like butternut squash?
No problem! You can substitute sweet potatoes, pumpkin, or even carrots. Just make sure to adjust the cooking time accordingly.
Can I freeze this Black Bean Butternut Squash Stew?
Yes, you can! Let it cool completely, then transfer it to freezer-safe containers. It will keep in the freezer for up to 3 months.
How can I make this Black Bean Butternut Squash Stew spicier?
Add more cayenne pepper or a pinch of red pepper flakes. You can also use a spicier chili powder or add a chopped jalapeño to the pot when you sauté the onions and garlic.
CONCLUSION:
This Black Bean Butternut Squash Stew brings me so much joy because it’s a reminder that delicious, satisfying meals don’t have to be complicated. It’s a celebration of bold flavors, simple ingredients, and the magic that happens when you bring them all together.
My Black Bean Butternut Squash Stew Flavor Secrets:
- Fresh Lime Juice: Don’t skip the fresh lime juice at the end! It brightens up the flavors and adds a zing that’s simply irresistible.
- Smoked Paprika: This spice adds a depth of flavor that you just can’t get with regular paprika. It’s a game-changer!
- Toppings Galore: Don’t be shy with the toppings! Avocado, cilantro, sour cream, and tortilla chips all add texture and flavor that take this stew to the next level.
Here are a few delicious Black Bean Butternut Squash Stew variations I’ve tested:
- Spicy Black Bean Butternut Squash Chili: Add extra chili powder, cumin, and a can of diced green chilies for a spicier, heartier version.
- Coconut Black Bean Butternut Squash Stew: Add a can of coconut milk for a creamy, slightly sweet twist.
- Curried Black Bean Butternut Squash Stew: Add a tablespoon of curry powder and a pinch of ginger for an exotic flavor. For another great vegan stew recipe, check out this Butternut Squash and Lentil Stew.
The Spicy Black Bean Butternut Squash Chili is perfect for game nights. The Coconut Black Bean Butternut Squash Stew is great for cozy winter evenings, and the Curried Black Bean Butternut Squash Stew is amazing for impressing guests.
Fellow food lovers, trust your taste buds and get creative! Don’t be afraid to experiment with different spices, toppings, and variations to create your own signature Black Bean Butternut Squash Stew.
I’m so excited for you to try this recipe and experience the joy of creating a delicious, comforting meal that will warm your soul. This Black Bean Butternut Squash Stew is truly one of my favorites. It’s comforting and bold, just the way I like it! Let the flavor adventure begin! For an equally delicious, but slightly different take on this, you might enjoy this Black Bean Butternut Squash Soup recipe.
Black Bean Butternut Squash Stew
This hearty Black Bean Butternut Squash Stew is a flavorful and nutritious vegetarian meal, perfect for a cozy weeknight dinner. Packed with plant-based protein and vibrant flavors, it’s both satisfying and easy to make.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 butternut squash, peeled, seeded, and cubed
- 1 red bell pepper, chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 4 cups vegetable broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: cilantro, avocado, lime wedges
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add butternut squash and red bell pepper to the pot and cook for 5-7 minutes, stirring occasionally, until slightly softened.
- Stir in black beans, diced tomatoes, vegetable broth, chili powder, cumin, and smoked paprika. Season with salt and pepper to taste.
- Bring the stew to a boil, then reduce heat and simmer for 20-25 minutes, or until the butternut squash is tender.
- Serve hot, garnished with cilantro, avocado, and lime wedges, if desired.
Notes
For a creamier stew, you can blend a portion of the soup before serving. This also helps to thicken it. Serve with a dollop of sour cream or Greek yogurt for added richness.