Perfect Black Bean Butternut Squash Stew: Easy Recipe!

I’m Vivien, and welcome to Mommy Made Meals, where we’re all about feeding our families without the whole losing-your-mind part. Trust me, I get it. That 5 PM panic is REAL. But I’m here to tell you that delicious, nutritious meals are totally achievable, even on the craziest weeknights. And today, we’re tackling a total winner: Black Bean Butternut Squash Stew.

I remember the first time I made this Black Bean Butternut Squash Stew. It was a chilly autumn evening, the kind where the leaves are swirling outside and the kids are running around like little tornadoes indoors. I had a butternut squash sitting on my counter, practically begging to be used, and I was craving something warm and comforting.

I threw a bunch of ingredients into a pot, crossed my fingers, and hoped for the best. The result? This Black Bean Butternut Squash Stew was a surprise hit. Even my pickiest eater went back for seconds. That’s how I knew this recipe was a keeper! This Black Bean Butternut Squash Stew has since become a fall staple!

This Black Bean Butternut Squash Stew is so special because it’s packed with flavor, it’s healthy, and it’s ridiculously easy to make. It fits perfectly into our family life because it’s quick enough for a weeknight, but also fancy enough to serve to guests.

So, fellow kitchen warriors, if you’re looking for a sanity-saving, family-pleasing meal, you’ve come to the right place. Let’s get cooking!

INGREDIENTS You’ll Need:

Okay, let’s gather our troops for this Black Bean Butternut Squash Stew adventure. Don’t worry, the list is short and sweet because Mama doesn’t have time for complicated!

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-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: sour cream, avocado, cilantro, lime wedges

No worries if you don’t have fresh garlic; I use garlic powder all the time in my Black Bean Butternut Squash Stew. About 1/2 teaspoon will do the trick.

You can grab canned black beans at Target while doing your regular grocery run. This Black Bean Butternut Squash Stew doesn’t have to break the bank – dried black beans are also a great option! Just remember to soak them overnight and adjust the cooking time accordingly.

Want a prep shortcut? Buy pre-cut butternut squash! It’s a total lifesaver on busy weeknights. Trust me, I’ve been there! My family loves when I add extra chili powder for a spicier kick! Sometimes, I’ll even throw in a pinch of cayenne pepper for an extra zing.

Storage wisdom: Leftover Black Bean Butternut Squash Stew can be stored in an airtight container in the fridge for up to 3 days.

Let’s Make it Happen!

Alright, let’s dive into this Black Bean Butternut Squash Stew! Don’t worry, it’s super simple, even if you’re juggling a toddler and a phone call (we’ve all been there!).

1. 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. Add the minced garlic and cook for another minute until fragrant.
2. Add the cubed butternut squash to the pot and cook for about 5-7 minutes, stirring occasionally, until it starts to soften slightly. Remember, this is vegan butternut squash stew, so we’re letting the veggies shine!
3. Stir in the rinsed and drained black beans, diced tomatoes (undrained), vegetable broth, chili powder, cumin, and smoked paprika. Season with salt and pepper to taste. Bring the vegetarian black bean stew to a boil, then reduce heat and simmer for 20-25 minutes, or until the butternut squash is tender. This one pot black bean stew makes cleanup a breeze!
4. If you like a smoother stew, you can use an immersion blender to partially blend the stew. I usually blend about half of it to keep some chunks of butternut squash for texture. Your Black Bean Butternut Squash Stew should smell amazing by now!
5. Taste and adjust seasonings as needed. Add more chili powder for a spicier stew, or a squeeze of lime juice for a bit of brightness. This autumn stew recipe is super versatile.
6. Serve hot and top with your favorite toppings, such as sour cream, avocado, cilantro, and lime wedges.

In my chaotic kitchen, this Black Bean Butternut Squash Stew usually takes about 40 minutes from start to finish. Perfect time to fold that laundry pile! Here’s where I used to mess up my Black Bean Butternut Squash Stew – I’d forget to stir it occasionally while it was simmering. Don’t make my mistake!

While your Black Bean Butternut Squash Stew is doing its thing, pour yourself that well-deserved coffee! Don’t panic if your Black Bean Butternut Squash Stew looks a little thick – just add a bit more vegetable broth to reach your desired consistency. I usually add about a cup of broth.

How We Love to Eat This!

So, how does our family devour this Black Bean Butternut Squash Stew? Let me tell you!

The kids devour this Black Bean Butternut Squash Stew when I serve it with a side of crusty bread for dipping. It’s a total win! I also love to add a dollop of sour cream and a sprinkle of cilantro for extra flavor and visual appeal. This Black Bean Butternut Squash Stew is perfect for those crazy weeknight dinners when you need something quick, easy, and satisfying.

I also love serving this Black Bean Butternut Squash Stew with a simple side salad. It adds a bit of freshness and balances out the richness of the stew. We also make a side of cornbread for sopping up the delicious broth!

Perfect occasions for this Black Bean Butternut Squash Stew include chilly fall evenings, potlucks with friends, and even Thanksgiving as a vegetarian option. For presentation, I like to ladle the stew into bowls and top it with a swirl of sour cream and a sprinkle of chopped cilantro. It makes it look extra fancy, even though it’s super easy!

Leftover Black Bean Butternut Squash Stew is fantastic for lunch the next day. I often pack it in a thermos for the kids to take to school. For a seasonal variation, try adding a pinch of cinnamon or nutmeg to the stew. It adds a warm, cozy flavor that’s perfect for the holidays.

Guests always rave about this Black Bean Butternut Squash Stew! They’re always surprised by how much flavor it has, considering how simple it is to make. This Black Bean Butternut Squash Stew reminds me of another family favorite, my Spicy Black Bean Soup!

If your kids love this, they’ll go crazy for my One-Pot Cowboy Stew Recipe!

FAQs: Your Questions Answered

Let’s tackle some common questions about this Black Bean Butternut Squash Stew. I’ve been there, done that, so I’m happy to share my wisdom (and my mistakes!).

Can my picky eater handle this Black Bean Butternut Squash Stew?

Absolutely! You can start by blending the stew to make it smoother and less chunky. You can also add a dollop of sour cream or a sprinkle of cheese to make it more appealing. My kids are more likely to eat it when they see those familiar toppings.

What if I burn my Black Bean Butternut Squash Stew? (Asking for a friend… okay, it was me!)

Don’t panic! If you catch it early enough, you can carefully transfer the unburned stew to a clean pot. Be sure to avoid scraping the bottom of the burned pot. If the burned flavor is too strong, you might need to start over, but it’s worth a try to salvage it!

Can I make this Black Bean Butternut Squash Stew ahead for meal prep?

Yes! This stew is perfect for meal prep. It actually tastes even better the next day, as the flavors have had time to meld together. You can store it in the fridge for up to 3 days or freeze it for longer storage.

What can I substitute for butternut squash?

If you don’t have butternut squash, you can use acorn squash or sweet potatoes. They have a similar flavor and texture. For more sanity-saving dinner ideas, check out my Butternut Squash Soup!

Is this stew gluten-free?

Yes, this Black Bean Butternut Squash Stew is naturally gluten-free. Just be sure to check the labels of your vegetable broth and diced tomatoes to ensure they are gluten-free as well.

Can I make this in a slow cooker?

Yes! Add all of the ingredients to your slow cooker, except for the toppings. Cook on low for 6-8 hours or on high for 3-4 hours, or until the butternut squash is tender.

Can I add meat to this stew?

Absolutely! If you’re not vegetarian, you can add cooked chicken, sausage, or ground beef to the stew. Just be sure to brown the meat before adding it to the pot. For a spicier butternut squash stew, add some chorizo!

Final Thoughts:

This Black Bean Butternut Squash Stew is more than just a recipe to me; it’s a symbol of warmth, comfort, and happy family dinners. It’s a dish that brings us together, even on the craziest of days. I hope it brings the same joy to your family!

Here are my Black Bean Butternut Squash Stew Mom Hacks:

• Prep ahead: Chop the butternut squash and onion the night before to save time.
• Use shortcuts: Buy pre-cut butternut squash or canned diced tomatoes.
• Double the recipe: Make a big batch and freeze half for a future meal.

Family-tested Black Bean Butternut Squash Stew variations:

• Spicy: Add a pinch of cayenne pepper or a diced jalapeño.
• Creamy: Stir in a can of coconut milk for a richer flavor.
• Hearty: Add a cup of cooked quinoa or brown rice for extra substance.

My son loves the spicy version, while my daughter prefers the creamy coconut milk version. My husband likes it with quinoa for a heartier meal.

Remember, this recipe is just a starting point. Feel free to make it your own! Add your favorite spices, veggies, or toppings. Get creative and have fun in the kitchen! I hope you and your family enjoy this Black Bean Butternut Squash Stew as much as we do. Happy cooking!

If you’re looking for further inspiration, check out this Black Bean Butternut Squash Soup – Earthly Provisions version or this Black Bean Butternut Squash Stew – Healthier Steps. If you’re looking for a lentil version of this stew, check out this Butternut Squash and Lentil Stew – Supper With Michelle.

I hope this Black Bean Butternut Squash Stew gives you a win, Mama!

 

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