Print

Black Bean Butternut Squash Stew

Black Bean Butternut Squash Stew
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Warm up with my delightful Black Bean Butternut Squash Stew—an irresistible blend of flavors that offers both comfort and nourishment. This heartwarming dish combines the creamy sweetness of butternut squash with hearty black beans and tender collard greens, creating a satisfying meal perfect for any occasion. The aromatic spices and rich coconut milk elevate this stew into a wholesome experience that wraps you in warmth. Whether enjoyed on a busy weeknight or at a cozy gathering, each spoonful transports you to cherished moments shared around the table. Serve it alongside fluffy brown rice or topped with creamy avocado for an unforgettable culinary adventure that will become a staple in your recipe collection.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 medium onion, chopped
  • 1/2 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 cups butternut squash, peeled and cubed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup coconut milk
  • 1 cup vegetable broth
  • 1 vegan bouillon cube
  • 1 cup collard greens or kale, chopped (optional)
  • 1/4 teaspoon cayenne pepper

Instructions

  1. Heat coconut oil in a large pot over medium-high heat. Add onions and red bell peppers; sauté until softened (about 3 minutes).
  2. Stir in garlic and green onions; cook for an additional minute.
  3. Add butternut squash, black beans, Italian seasoning, thyme sprigs, coconut milk, vegetable broth, and bouillon cube. Bring to a boil.
  4. Reduce heat to a simmer; cover and cook for about 20 minutes until the squash is fork-tender.
  5. Fold in collard greens and cook for another 4 minutes until wilted.
  6. Taste and adjust seasoning if needed; serve hot.

Nutrition

Find it online: https://raniacooks.com/black-bean-butternut-squash-stew/