Black Bean & Butternut Squash Stew

This hearty stew is perfect for a meatless meal night.


  • 1 small butternut squash (1 1/4 pounds)
  • 1 teaspoon canola oil
  • 1 medium onion 1 green pepper
  • 1 garlic clove (1/2 teaspoon minced or 1/4 teaspoon powder)
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 2 Tablespoons tomato paste
  • 4 cups cooked black beans or 2 15-ounce cans, drained
  • 2 cups low-sodium vegetable or chicken broth
  • Salt and pepper to taste
  • Toppings: chopped cilantro, chopped jalapeño, shredded cheese


  1. Wash hands with warm, soapy water.
  2. Dice the onion.
  3. Seed and dice the green pepper.
  4. Chop the clove of garlic, if using a whole clove.
  5. Slice squash in half. Remove seeds and peel. Cut into 1 1/2-inch cubes.
  6. In a large pot, heat oil. Cook onion and pepper in oil for 4 minutes. Add in garlic, cumin, and paprika. Stir in tomato paste.
  7. Add squash, black beans, and broth.
  8. Bring to a boil. Reduce heat and simmer until squash is tender, about 30 minutes. Season with salt and pepper. Add water, if the stew gets too thick.
  9. Serve hot with toppings.

Makes 10 servings

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