Alright, my flavor-obsessed friend, get ready to have your world rocked! I’m about to unleash my Black Bean Butternut Squash Stew recipe on you, and trust me, this isn’t your grandma’s bland stew. This is a flavor explosion that will have you craving it all winter long.

I remember the exact moment this stew became an obsession. I was experimenting with different chili recipes, trying to find that perfect balance of sweet, spicy, and smoky. Then, BAM! The creamy sweetness of butternut squash combined with the earthy black beans… it was a revelation.

The result? An unforgettable Black Bean Butternut Squash Stew that’s hearty, satisfying, and packed with personality.

This stew perfectly embodies the Cuba Queen philosophy: bold flavors, simple ingredients, and maximum deliciousness. It’s proof that you can create a vegan butternut squash stew that’s both comforting and exciting.

I’ve spent countless hours tweaking this recipe to absolute perfection, and now I’m bursting to share this Black Bean Butternut Squash Stew with you! Get ready for a flavor adventure!

Ingredients You Need

This Black Bean Butternut Squash Stew ingredient list is SHORT but mighty! Don’t let the simplicity fool you; each ingredient plays a crucial role in creating that incredible flavor profile.

1 tablespoon olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 butternut squash (about 2 pounds), peeled, seeded, and cubed
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 black pepper to taste
Optional toppings: avocado, cilantro, lime wedges, sour cream

Tips for Ingredient Selection

The secret to epic Black Bean Butternut Squash Stew is using roasted butternut squash. Roasting brings out its natural sweetness and adds a depth of flavor that you just can’t get from boiling or steaming. Trust me on this one!

You’ll find the best butternut squash for this vegan Black Bean Butternut Squash Stew at your local farmer’s market or co-op. Look for one that feels heavy for its size and has a deep orange color. That’s flavor you can see!

Splurge on good quality vegetable broth for this Black Bean Butternut Squash Stew – it makes a huge difference. I like to use an organic, low-sodium broth so I can control the salt levels. The vegetable broth will need to be vegan.

Here’s the Black Bean Butternut Squash Stew game-changer that will blow your mind: smoked paprika. This spice adds a subtle smoky flavor that complements the sweetness of the squash and the earthiness of the black beans. Don’t skip it!

Budget-friendly alternative alert! Canned butternut squash puree can work in a pinch, but fresh is always best for that optimal flavor in this Black Bean Butternut Squash Stew.

Storage wisdom: chop your onion and bell pepper ahead of time to save even more time when it comes to cooking this Black Bean Butternut Squash Stew.

Step-by-Step Instructions

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. Don’t stress – your Black Bean Butternut Squash Stew is going to be incredible!
Add the minced garlic and chopped red bell pepper and cook for another 2 minutes, until fragrant. Pro tip for Black Bean Butternut Squash Stew perfection: don’t burn the garlic! Keep that heat medium and stir constantly.
Add the cubed butternut squash, black beans, diced tomatoes (undrained), and vegetable broth to the pot. Stir well to combine. In my kitchen, this Black Bean Butternut Squash Stew takes exactly 30 minutes to get all the flavors to mingle.
Stir in the chili powder, cumin, and smoked paprika. Season with salt and black pepper to taste. This is where your Black Bean Butternut Squash Stew transforms into pure magic. Don’t be afraid to experiment with the spices!
Bring the Black Bean Butternut Squash Stew to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the butternut squash is tender. Your Black Bean Butternut Squash Stew should look and smell incredibly inviting at this stage.
Use an immersion blender to partially blend the stew, leaving some chunks for texture. This step is optional, but it creates a creamier, more luxurious Black Bean Butternut Squash Stew.
Taste and adjust seasonings as needed. Don’t be shy! Add more chili powder for heat, cumin for earthiness, or salt and pepper to bring out all the flavors in your Black Bean Butternut Squash Stew.
Serve hot, garnished with your favorite toppings. While your Black Bean Butternut Squash Stew is working its magic, grab your camera – this is Instagram gold!

Cooking Tips

Here’s where most people mess up their Black Bean Butternut Squash Stew – but not you! They rush the simmering process. Let those flavors meld and deepen! The longer it simmers, the better.

Presentation

Presentation is everything, my friend! Don’t just plop this Black Bean Butternut Squash Stew into a bowl and call it a day. Take a few extra minutes to make it look as good as it tastes.

I love serving this Black Bean Butternut Squash Stew in rustic bowls with a dollop of avocado crema, a sprinkle of fresh cilantro, and a squeeze of lime. The bright colors and flavors really pop!

Bold pairing suggestions: serve this Black Bean Butternut Squash Stew with crusty bread for dipping, a side of quinoa salad, or even some homemade cornbread.

People absolutely lose their minds when I serve this Black Bean Butternut Squash Stew at dinner parties! It’s always a crowd-pleaser. It’s also a star on chilly weeknights.

Perfect occasions for this Black Bean Butternut Squash Stew: potlucks, game nights, cozy nights in front of the fireplace… basically, any time you want a warm, comforting, and delicious meal. This vegetarian black bean stew will quickly become one of your favorite hearty winter stew recipe staples.

This Black Bean Butternut Squash Stew absolutely slays at dinner parties! For an Instagram-worthy plating technique, swirl a little coconut milk on top and then add your toppings artfully. It’s all about the visual appeal!

Creative leftover transformations: turn your leftover Black Bean Butternut Squash Stew into tacos, quesadillas, or even a delicious soup! If your kids love this, they’ll go crazy for these recipes for dessert!

Seasonal variations: in the fall, add roasted apples or pears to your Black Bean Butternut Squash Stew. In the winter, try adding a pinch of cinnamon or nutmeg for extra warmth.

FAQs

Can I make this Black Bean Butternut Squash Stew spicier?

Absolutely! Add a pinch of cayenne pepper or a chopped jalapeño to the pot while cooking. Taste and adjust to your liking. Remember, you’re the boss of your own flavor adventure!

What if I don’t have smoked paprika for my Black Bean Butternut Squash Stew?

No problem! You can substitute regular paprika or even a dash of liquid smoke for a similar smoky flavor. But trust me, smoked paprika is worth seeking out.

How do I know when my Black Bean Butternut Squash Stew is perfectly done?

The butternut squash should be tender and easily pierced with a fork. The stew should also have thickened slightly. The flavors should be well-melded and delicious!

Can I use canned butternut squash instead of fresh for this Black Bean Butternut Squash Stew?

Yes, you can. Use about 2 cups of canned butternut squash puree. However, fresh roasted butternut squash will give you the best flavor.

Is this Black Bean Butternut Squash Stew vegan?

Yes, as long as you use vegetable broth and avoid any dairy-based toppings. Feel free to add vegan sour cream or coconut milk for extra creaminess.

Can I make this Black Bean Butternut Squash Stew in a slow cooker?

You sure can! Sauté the onions, garlic, and bell pepper as directed in the recipe, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. For another recipe that’s just as easy to make, check out Slow Cooker Black Bean Butternut Chili | The Full Helping!

Can I freeze this Black Bean Butternut Squash Stew?

Yes! Let the stew cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Want to try more recipes? This easy Black Bean Butternut Squash Stew reminds me of another flavor explosion: check out my best chili recipe!

Conclusion

This Black Bean Butternut Squash Stew represents everything Cuba Queen stands for: bold flavors, simple ingredients, and a celebration of deliciousness! It’s a reminder that vegan and vegetarian meals can be just as satisfying and exciting as anything else.

My Black Bean Butternut Squash Stew Power Tips:

Roast your butternut squash for maximum flavor.
Don’t be afraid to experiment with spices.
Let the stew simmer for a long time to develop deep, complex flavors.

Black Bean Butternut Squash Stew Variations:

Spicy Black Bean Butternut Squash Stew: Add a chopped jalapeño or a pinch of cayenne pepper.
Smoked Black Bean Butternut Squash Stew: Use smoked black beans and a generous amount of smoked paprika.
Curried Black Bean Butternut Squash Stew: Add a tablespoon of curry powder and a can of coconut milk.

The Spiced version always gets the biggest reactions!

I have absolute confidence that you’re going to nail this Black Bean Butternut Squash Stew recipe! Don’t be afraid to get creative and put your own spin on it. And for another tasty bowl of goodness, check out my recipe for cheddar garlic herb potato soup.

Make this vegetarian Black Bean Butternut Squash Stew your signature dish! For more inspiration, check out this recipe: Black Bean Butternut Squash Soup – Earthly Provisions

Let’s create some Black Bean Butternut Squash Stew memories! Another great resource is Black Bean Butternut Squash Stew – Healthier Steps. It’s also a tasty recipe!

Don’t forget to share your creations with me – I can’t wait to see what you come up with! Share your results, and if you are looking for more sanity-saving dinner ideas, check out my blog! Happy cooking, my friend!

Black Bean Butternut Squash Stew

Print Recipe

This hearty Black Bean Butternut Squash Stew is packed with flavor and nutrients, making it a perfect comforting meal. It’s a simple, satisfying, and naturally vegan dish that’s great for a weeknight dinner.

Author: Quinn
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Dinner
Method: Skillet
Cuisine: Mexican

Ingredients

Scale

1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 butternut squash (about 2 pounds), peeled, seeded, and cubed
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-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: chopped cilantro, avocado, lime wedges

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Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and red bell pepper and cook for another 2 minutes.
Add the butternut squash, black beans, diced tomatoes (with their juice), vegetable broth, chili powder, cumin, and smoked paprika to the pot. Season with salt and pepper to taste.
Bring the stew to a boil, then reduce heat and simmer for 20-25 minutes, or until the butternut squash is tender.
Adjust seasonings as needed.
Serve hot, garnished with your favorite toppings such as chopped cilantro, avocado, and a squeeze of lime juice.

Notes

For a spicier stew, add a pinch of cayenne pepper or a diced jalapeño along with the onion. This stew is also delicious served over rice or quinoa.