Vegan Black Bean Butternut Squash Stew Recipe for Thanksgiving

Warm up your Thanksgiving with this black bean butternut squash stew recipe,
featuring a blend of aromatic spices. Make sure to check it out!

Servings: 4 people

Author:

Prep Time
15 minutes

Cook Time
45 minutes

Total Time
1 hour

Main Course

Mexican

vegetarian stew Black bean butternut squash stew Comforting winter dish

Instructions

1 Heat olive oil in a large pot or Dutch oven over medium heat.
2 Add the diced onion and minced garlic to the pot. Sauté until the onion becomes
translucent and the garlic becomes fragrant, about 5 minutes.
3 Add the cubed butternut squash to the pot. Sauté for another 5 minutes, allowing
the squash to slightly soften.
4 Add the soaked and drained black beans, vegetable broth, cumin, smoked paprika,
dried oregano, bay leaves, salt, and black pepper to the pot. Stir well to
combine.
5 Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let
the stew simmer for about 30-40 minutes, or until the beans and squash are
tender.
6 Remove the bay leaves from the pot and discard them.
7 Using a potato masher or the back of a spoon, gently mash some of the beans and
squash against the side of the pot. This will help thicken the stew and create a
creamier texture.
8 Taste the stew and adjust the seasoning with salt and black pepper, if needed.
9 Serve the black bean butternut squash stew hot, garnished with fresh cilantro,
sliced avocado, and lime wedges on the side.