Black Bean Butternut Squash Stew
A vibrant, plant-forward stew that brings together the earthy protein of black beans and the velvet sweetness of roasted butternut squash. Simmered in a rich coconut milk base with aromatic peppers and savory vegetable broth, this comforting bowl is hearty, healthy, and comes together in just one pot. Perfect for a quick weeknight dinner, it offers a sophisticated profile without the need for meat, making it an ideal choice for a nourishing, soul-warming meal.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop Stewing
- Cuisine: Global-Inspired
- Diet: Vegan
Ingredients
1 tablespoon cooking oil (avocado or coconut oil)
1 medium onion, finely chopped
1/2 medium red bell pepper, diced
3 cloves garlic, minced
2 stalks green onions, sliced
2 cups butternut squash, peeled and cut into 1/2-inch cubes
1 15-ounce can black beans, drained and rinsed
1/2 teaspoon Italian seasoning
2 sprigs fresh thyme
1 cup coconut milk (full fat)
1 cup vegetable broth
1 vegan bouillon cube (Not-Chick’n flavor)
1 cup tender collard greens, kale, or spinach, chopped
1/4 teaspoon cayenne pepper
Pinch of ground allspice
Instructions
Warm the oil in a large, heavy-bottomed pot over medium-high heat.
Add the onions and bell peppers, cooking for about 3 minutes until softened and fragrant.
Stir in the garlic and green onions, cooking for another minute.
Add the butternut squash cubes, black beans, Italian seasoning, fresh thyme, cayenne pepper, and allspice; stir to combine.
Pour in the vegetable broth and add the vegetable bouillon cube.
Bring the mixture to a simmer, then reduce heat and cook until the squash is tender, about 15-20 minutes.
Stir in the coconut milk and chopped leafy greens, cooking for an additional 3-5 minutes until the greens are wilted and the stew is heated through.
Remove the thyme sprigs before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For a thicker consistency, mash a few pieces of squash against the side of the pot during cooking.
Find it online: https://cookingwithramsay.com/black-bean-butternut-squash-stew/