Vegan Black Bean Butternut Squash Stew Recipe for Thanksgiving

Black bean butternut squash stew is a comforting and nourishing dish that will warm your soul on a chilly day. This recipe combines the earthy flavors of black beans and the sweet, nutty taste of butternut squash, creating a harmonious blend of textures and tastes. Whether you're a vegetarian or simply looking for a hearty and flavorful meal, this stew is sure to satisfy your cravings.

I first discovered this recipe during a trip to Mexico, where I had the pleasure of tasting a similar dish at a local restaurant. The combination of black beans and butternut squash was a revelation to me, and I knew I had to recreate it at home. After several attempts and tweaks, I finally perfected my own version of this delicious stew. It has become a staple in my kitchen, especially during the colder months when I crave something warm and comforting.

Jump to:

• Ingredients
• Instructions
• Dietary Restrictions
• Substitutions
• Variations
• Equipment
• Storage and Reheating
• Pro Tips
• Vegan Black Bean Butternut Squash Stew Recipe for Thanksgiving
• Comments

Ingredients

Basic Ingredients

• Black beans — 2 cups, soaked overnight and drained
• Butternut squash — 1 medium-sized, peeled, seeded, and cubed
• Onion — 1 large, diced
• Garlic cloves — 3 cloves, minced
• Vegetable broth — 4 cups
• Cumin — 1 teaspoon
• Smoked paprika — 1 teaspoon
• Dried oregano — 1 teaspoon
• Bay leaves — 2
• Salt — 1 teaspoon, or to taste
• Black pepper — ½ teaspoon, or to taste
• Olive oil — 2 tablespoons

The Garnish

• Cilantro — Fresh, chopped
• Avocado — Sliced
• Lime wedges — For serving

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.

Dietary Restrictions

• Gluten-free — This black bean butternut squash stew is naturally gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease.

• Vegan — This stew is entirely plant-based and free of any animal products, making it a great option for vegans and vegetarians.

Substitutions

• Butternut squash — If you can't find butternut squash, you can substitute it with other winter squash varieties like acorn squash or kabocha squash. The flavor and texture may vary slightly, but the stew will still be delicious.

• Black beans — If you don't have black beans on hand, you can use other types of beans such as kidney beans, pinto beans, or even chickpeas. Just keep in mind that the cooking time may vary depending on the type of beans used.

• Vegetable broth — If you prefer a richer flavor, you can use homemade vegetable broth instead of store-bought. You can also use chicken or beef broth if you're not following a vegetarian or vegan diet.

Variations

• Spicy — If you enjoy a bit of heat, you can add some diced jalapeños or red pepper flakes to the stew while it simmers. This will give it a spicy kick that complements the sweetness of the butternut squash.

• Creamy — For a creamier texture, you can stir in a splash of coconut milk or cashew cream towards the end of cooking. This will add richness and depth to the stew.

• Herbs — Feel free to experiment with different herbs and spices to customize the flavor of the stew. Fresh thyme, rosemary, or even a pinch of cinnamon can add interesting layers of taste.

Equipment

• Large pot or Dutch oven

• Knife and cutting board

• Wooden spoon or spatula

• Potato masher or the back of a spoon

Storage and Reheating

• This black bean butternut squash stew can be stored in an airtight container in the refrigerator for up to 4 days.

• To reheat, simply transfer the desired amount of stew to a pot and gently warm it over medium heat until heated through. You may need to add a splash of vegetable broth or water to loosen the stew if it has thickened.

Pro Tips

• Soaking the black beans — To ensure the black beans cook evenly and have a creamy texture, it's important to soak them overnight. This helps soften the beans and reduce the cooking time.

• Mashing the beans and squash — Gently mashing some of the beans and squash against the side of the pot helps thicken the stew and create a creamier consistency. Be careful not to overdo it, as you still want some whole beans and chunks of squash for texture.

• Adjusting the seasoning — Taste the stew before serving and adjust the seasoning with salt and black pepper if needed. The flavors may intensify as the stew simmers, so it's always a good idea to taste and adjust accordingly.

• Garnish with freshness — The fresh cilantro, sliced avocado, and lime wedges add a burst of freshness and brightness to the stew. Don't skip these garnishes, as they elevate the flavors and provide a lovely contrast to the rich and hearty stew.