Description
One Pot Butternut Squash and White Bean Stew is a cozy vegetarian main dish made with tender squash, creamy white beans, onion, garlic, herbs, and vegetable broth. It cooks in one pot in 50 mins, with a thick, savory broth and a bright lemon finish that makes it lovely for weeknight dinner or meal prep.
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 white beans, 15 ounces each, 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 even 1 inch cubes. Dice the onion, mince the garlic, and drain and rinse the white beans.
- Soften the onion: Heat the olive oil in a large Dutch oven or heavy bottomed pot over medium heat. Add the onion and cook for 5 to 7 mins, stirring occasionally, until softened and translucent.
- Add the garlic and seasonings: Stir in the garlic and cook for about 30 seconds, just until fragrant. Add the thyme, rosemary, smoked paprika, red pepper flakes, black pepper, and salt, then stir for another 30 seconds.
- Simmer the stew: Add the butternut squash and white beans, then pour in the vegetable broth and stir gently. Bring to a gentle boil, reduce the heat to low, cover partially, and simmer for 25 to 30 mins, until the squash is fork tender.
- Thicken if desired: Mash some of the squash and beans directly in the pot with a spoon or potato masher for a thicker, creamier broth. Leave plenty of pieces whole for texture.
- Finish and serve: Remove the pot from the heat and stir in the lemon juice. Taste and adjust the salt, pepper, or red pepper flakes, then ladle into bowls and top with fresh parsley.
Notes
- For a thicker stew, mash only part of the squash and beans so the broth turns creamy without losing the chunky texture.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze cooled portions for up to 3 months, leaving room in the container for expansion.
- Reheat gently on the stovetop and add a splash of broth or water if the stew has thickened.
- Avoid boiling hard after adding the beans, since they can break apart and make the stew too mushy.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 6 servings
- Calories: 300 kcal
Keywords: Butternut Squash and White Bean Stew