There’s a particular moment each year when I know it’s stew time. The air outside cools just enough to tug at my sweater sleeves, the oven hums like a promise, and I’m craving something hearty, veggie‑rich, and utterly comforting. That’s when I turn to this Black Bean Butternut Squash Stew — a recipe that hits the sweet spot between healthy and indulgent, simple and soulful.
My love for this stew began one late autumn evening. I had roasted a half butternut squash earlier in the week, leaving the peel slightly soft and sweet, and I had a can of black beans waiting in the pantry. I decided to combine them in a large pot, add warming spices, a splash of tomato, a handful of greens, and let them simmer until everything melts together. The result? A bowl that tasted like the best parts of fall — rich squash sweetness, deep black‑bean earthiness, fragrant spices, healthy greens, and a tomato base that held it all together.
What I love most about this stew is its versatility. One pot, plenty of leftovers, and no heavy cream required to make it feel luxurious. Serve it with crusty bread or a dollop of yogurt or avocado and you have dinner—and then lunch the next day.
If you’re looking for a veggie-forward meal that satisfies like comfort food, this stew is your new fall (or winter) go‑to.
Table of Contents
Why You’ll Love This Stew
- Vegetable‑forward comfort: Butternut squash adds natural sweetness and silky texture, while black beans give hearty protein and fiber.
- Budget‑friendly and pantry‑friendly: Canned beans + seasonal squash = affordable goodness.
- Easy to prep and reheat: Make it in one pot, refrigerate leftovers, and it tastes even better the next day.
- Warm, cozy spices: Cumin, smoked paprika, chili flakes — all working gently behind the scenes.
- Perfect for meal prep and leftovers: Feeds a crowd or provides lunches for the week.
Ingredients You’ll Need
For the Stew:
- 1 large butternut squash (about 3 lb), peeled, seeded, and cut into 1‑inch cubes
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced (optional, adds color and sweetness)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes (undrained)
- 1 cup vegetable broth (or chicken broth if not vegetarian)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes (adjust for heat)
- ½ teaspoon dried oregano
- Salt and pepper to taste
- 2 cups loosely packed baby spinach or kale, chopped
- Juice of ½ lime
- Fresh cilantro for garnish (optional)
- Plain Greek yogurt or avocado slices for serving (optional)
Optional Add‑Ins:
- 1 teaspoon chipotle powder for smoky heat
- 1 can (15 oz) corn kernels, drained
- Cooked quinoa or brown rice (for a heartier bowl)
- Shredded cheese for topping if you want a richer version
Step‑by‑Step Instructions
Step 1: Roast the Butternut Squash
Preheat your oven to 425°F (220 °C).
Toss the cubed butternut squash with 1 tablespoon of olive oil and a pinch of salt and pepper. Spread it out on a parchment‑lined baking sheet and roast for 20–25 minutes, flipping once halfway, until the squash is tender and slightly caramelized on the edges. This roasting step brings out the natural sweetness and adds depth of flavor.
Step 2: Sauté the Aromatics
While the squash roasts, heat another tablespoon of olive oil in a large heavy‑bottomed pot or Dutch oven over medium heat. Add the diced onion and cook for about 3–4 minutes until softened. Add the garlic (and red bell pepper if using) and cook another minute until fragrant.
Step 3: Build the Stew Base
To the onion‑garlic mixture, stir in the cumin, smoked paprika, chili flakes, and oregano. Let them toast for 30 seconds to wake up those spices. Then add the drained black beans, diced tomatoes (with their juices), vegetable broth, and roasted squash. Stir everything gently to combine.
Step 4: Simmer
Bring the pot to a gentle boil, then reduce heat and let it simmer uncovered for 10–15 minutes so the flavors meld and the liquid slightly reduces.
Step 5: Finish with Greens & Lime
Stir in the chopped spinach or kale and cook for another 2–3 minutes until the greens just wilt. Squeeze in the lime juice, taste for seasoning, and adjust salt and pepper. Remove from heat.
Step 6: Serve and Garnish
Ladle the stew into bowls and top with fresh cilantro, a dollop of Greek yogurt or avocado slices if you like, and serve with warm crusty bread or tortilla chips on the side.
How to Serve this Stew
This Black Bean Butternut Squash Stew is versatile and inviting. Here are a few serving ideas:
- Bowl‑style dinner: Serve steaming bowls with a shredded cheese topping, a spoonful of Greek yogurt, and warm tortillas or crusty bread to round it out.
- Meal‑prep lunches: Divide into individual containers, refrigerate, and reheat throughout the week. The flavors often deepen after one day.
- Vegetarian option: Pair it with a side salad or roasted veggies for a fully plant‑based feast.
- Game‑day or party dip: Scoop into a wide bowl, top with cheese, broil briefly until bubbly, and serve with tortilla chips or breadsticks.
- Warm side dish: Use it as a hearty accompaniment next to grilled chicken or pork.
If you love other vegetable‑packed comfort dishes like this, you might enjoy our Chickpea Feta Avocado Salad for a lighter twist, or for more squash‑based bowls try our Butternut Squash Soup. For a similar bean‑rich stew, check out this easy Creamy Potato Soup.
Tips to Make It Even Better
- Use fresh versus frozen squash: Fresh brings the best flavor—if using frozen, thaw and drain excess liquid.
- Don’t skip roasting: That caramelization step elevates the stew from good to standout.
- Adjust liquid: Add more broth if you prefer it soup‑style; reduce for a thicker, chili‑like texture.
- Layer flavor: Toasting spices, including lime juice at the end, and adding fresh herbs make a big difference.
- Make ahead: The stew tastes even better the next day, as flavors develop overnight.
- Freeze easily: Cool completely and freeze in portions. Reheat gently on stovetop, adding a splash of broth if it thickens too much.
Variations of This Stew
1. Mexican‑style Black Bean Butternut Stew
Add 1 teaspoon each chipotle powder and ground coriander; top with queso fresco and tortilla strips.
2. Coconut Curry Version
Swap in coconut milk for broth, add 1 tablespoon red curry paste, and stir in fresh chopped cilantro and basil at the end.
3. Hearty Reflecting Chili
Add 1 cup cooked quinoa or brown rice and increase beans to two cans. Serve with cheddar, jalapeños, and cornbread.
4. Vegan Version
Use vegetable broth, skip yogurt topping, and serve with avocado and lime wedges.
5. Instant‑Pot/Pressure Cooker Variant
Roast squash separately or using oven; then sauté aromatics in pot, add the rest, seal and cook 5 minutes, quick‑release, stir in greens.
Storage & Meal‑Prep
This stew is ideal for planning ahead:
- Refrigerate: Store in airtight containers for up to 4 days. Flavors deepen day two and three.
- Freeze: Portion into freezer‑safe bags or containers and freeze up to 3 months. Thaw in fridge overnight.
- Reheat: On stovetop over medium heat, stirring often. For microwave, cover and heat in 1‑2 minute bursts until steaming.
- Make ahead meal prep: Roast the squash ahead of time, then simply add beans and toss together when ready.
Frequently Asked Questions
Q: Can I substitute sweet potato for the butternut squash?
Yes—sweet potato works well for similar texture and sweetness.
Q: Is this stew gluten‑free?
Yes, if you use gluten‑free broth and verify any condiments (like Worcestershire) if added.
Q: Can I make it spicier?
Absolutely—add more chili flakes or a chopped jalapeño, or stir in hot sauce.
Q: Can I omit beans?
Yes, but this is hearty because of beans. If omitting, consider adding cooked lentils or extra squash.
Final Thoughts
This Black Bean Butternut Squash Stew is the kind of recipe that lives in your rotation for years. It arrives at the table warm and unassuming, yet every bite feels like a hug. It balances hearty beans and sweet squash, wholesome veggies and cozy spices, and offers leftovers that taste even better the next day.
Whether you’re feeding a family, meal‑prepping for the week, or simply craving a vegetarian‑friendly bowl of comfort, this stew checks all the boxes. I hope it becomes your new favorite fall or winter staple—because good food doesn’t have to be complicated to feel unforgettable.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Black Bean Butternut Squash Stew
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Description
This hearty Black Bean Butternut Squash Stew is the ultimate cozy vegetarian dinner. Packed with plant-based protein, warming spices, and naturally sweet roasted squash, it’s a satisfying one-pot wonder perfect for chilly fall and winter nights.
Ingredients
- 1 large butternut squash, peeled and cubed
- 1 tbsp olive oil (plus more for roasting)
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced (optional)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, with juice
- 1 cup vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili flakes
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 2 cups baby spinach or chopped kale
- Juice of 1/2 lime
- Chopped cilantro, for garnish (optional)
- Plain Greek yogurt or avocado slices, for serving (optional)
Instructions
1. Preheat oven to 425°F. Toss butternut squash with oil, salt, and pepper. Roast 25 minutes until tender and caramelized.
2. In a large pot, heat oil. Sauté onion for 4 minutes. Add garlic and bell pepper, and cook 1 more minute.
3. Stir in cumin, paprika, chili flakes, and oregano. Cook for 30 seconds.
4. Add beans, diced tomatoes, and broth. Stir well. Add roasted squash and bring to a simmer. Simmer uncovered for 15 minutes.
5. Stir in spinach or kale and lime juice. Simmer another 2–3 minutes until greens wilt. Taste and adjust seasoning as needed.
6. Serve hot, garnished with cilantro, avocado slices, or Greek yogurt if desired.
Notes
• Make it vegan by skipping the Greek yogurt topping or swapping with coconut yogurt.
• For a spicier stew, add a diced jalapeño with the garlic.
• Store leftovers in an airtight container in the fridge for 3–4 days.
• This stew freezes beautifully — portion and freeze for up to 3 months.
Perfect pairings:
• Try it with a warm slice of crusty sourdough or homemade cornbread.
• For a similar feel, check out this comforting soup: https://www.tastymealstodo.com/butternut-squash-soup/
• Want another nutrient-packed plant bowl? Don’t miss this: https://www.tastymealstodo.com/chickpea-feta-avocado-salad/
• Need a classic cozy night side? Serve it with: https://www.tastymealstodo.com/creamy-potato-soup/
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner, Vegetarian, One-Pot
- Method: Stovetop, Roasted
- Cuisine: American, Fall-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg