One-Pot Butternut Squash and White Bean Stew
This butternut squash and white bean stew is a hearty, comforting one-pot meal made with tender butternut squash, creamy white beans, aromatic onion and garlic, fragrant herbs, and a savory vegetable broth. The squash provides natural sweetness while the beans add substance and creaminess, making the stew satisfying without requiring meat or dairy.It is an easy vegetarian main course that can also be made completely vegan, and it is ideal for weeknight dinners, meal prep, and chilly-weather comfort food.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 large butternut squash peeled, seeded, and cut into 1-inch cubes
- 3 cans (15 ounces each) white beans drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes optional
- ½ teaspoon black pepper
- 1 teaspoon salt or to taste
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley chopped, for serving
Instructions
- Prepare the vegetables. Peel and seed the butternut squash, then cut it into approximately 1-inch cubes. Dice the onion and mince the garlic. Drain and rinse the white beans.
- Sauté the onion. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 5 to 7 minutes, stirring occasionally, until softened and translucent.
- Add the garlic. Stir in the minced garlic and cook for about 30 seconds, until fragrant.
- Add the seasonings. Stir in the thyme, rosemary, smoked paprika, red pepper flakes, black pepper, and salt. Cook for about 30 seconds to release the aroma of the herbs and spices.
- Add the squash and beans. Add the cubed butternut squash and drained white beans to the pot. Stir gently to combine.
- Add the broth. Pour in the vegetable broth and stir. Bring the mixture to a gentle boil.
- Simmer the stew. Reduce the heat to low, cover partially, and simmer for approximately 25 to 30 minutes, or until the butternut squash is fork-tender.
- Thicken if desired. For a thicker, creamier stew, use a potato masher or the back of a spoon to mash some of the squash and beans directly in the pot. Leave the remaining vegetables and beans whole for texture.
- Finish with lemon juice. Remove the pot from the heat and stir in the fresh lemon juice. Taste and adjust the salt, pepper, or red pepper flakes as needed.
- Serve. Ladle the stew into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread, sourdough, or a simple green salad.