There are certainly some foods that are all during autumn. I’m not sure what your fall favorites are, but mine are basically all of the main ingredients in this butternut squash stew! This stew is all about warming you up, and not just because it’s served piping hot, but also because it’s full of hearty ingredients and cozy flavors. The recipe is an adaptation of my pumpkin stew, which is inspired by Afghan cuisine. I find butternut squash is a bit easier to work with, and personally, I prefer the flavor and texture to that of pumpkin. It’s hearty enough to make a meal of, all by itself, but if you want to add a little extra carby goodness, it pairs well with rice or bread.
Ingredients You’ll Need
Olive oil. Any high heat oil can be substituted, such as coconut oil, avocado oil, or vegetable oil.Onion.Garlic.Ginger.Spices. We’re using ground cumin and cinnamon.Butternut squash. Canned tomatoes. Tomatoes packed in juice or sauce will work fine in this recipe.Tomato paste.Chickpeas. We’re using canned, precooked chickpeas. If you prefer to cook your own chickpeas from dried, go right ahead! You’ll need about 2 cups.Vegetable broth.Fresh baby spinach.Salt and pepper.Vegan yogurt or sour cream. This is optional, and it’s just for topping our butternut squash stew. Homemade cashew cream is another option you can use.Fresh cilantro. You can skip this if you’re not a fan of cilantro.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Heat the olive oil in a large pot. Once it’s had a chance to heat up, add diced onion and cook it for about 5 minutes, until it starts to soften.Stir in the garlic, ginger, and spices. Cook everything briefly with the onion, making sure to keep stirring the whole time to prevent anything from burning.
Stir in the butternut squash, tomatoes, tomato paste, chickpeas, and broth. Raise the heat and bring the liquid to a low boil.Lower the heat and let your stew simmer until the sauce has thickened and the butternut squash is soft. You can test it by piercing a piece with a fork — it should be easy!
Stir in the spinach and let the stew simmer for a few minutes more, just until the spinach wilts.Take the pot off of heat and stir in some salt and pepper.
Divide your stew into bowls and top each one with a dollop of vegan sour cream and a sprinkle of fresh cilantro.
Leftovers & Storage
Leftover butternut squash stew will keep in an airtight container in the refrigerator for 3 to 4 days, or in the freezer for about 3 months.
More Stew Recipes
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