Black Bean Butternut Squash Stew Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Black Bean Butternut Squash Stew

HEALTHIER STEPS(4)
Debra: "Yummy! I added mushrooms and spinach and more all…" Read More
15Ingredients
65Minutes
330Calories
Read Directions
Add to Meal Planner

Add to Meal Planner

Ingredients

US|METRIC
4 SERVINGS
  • 1 tablespoon coconut oil
  • 1 medium onion (chopped)
  • 1/2 red bell pepper (medium, diced)
  • 3 cloves garlic (minced)
  • 2 green onions (chopped)
  • 2 cups butternut squash (peeled, and cut into 1/2 inch cubes)
  • 15 ounces black beans (drained and rinsed)
  • 1/2 teaspoon Italian seasoning
  • 2 sprigs thyme
  • 1 cup coconut milk
  • 1 cup vegetable broth
  • 1 vegan bouillon (I used Edward & Son’s Not-Chick’n Bouillon Cubes)
  • 1 cup collard greens (tender, /kale/spinach, chopped, optional)
  • 1/4 teaspoon cayenne pepper
  • 1 pinch allspice (optional)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    Unlock full nutritional details with subscription

    330Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories330Calories from Fat160
    % DAILY VALUE
    Total Fat18g28%
    Saturated Fat16g80%
    Trans Fat
    Cholesterol0mg0%
    Sodium670mg28%
    Potassium860mg25%
    Protein9g18%
    Calories from Fat160
    % DAILY VALUE
    Total Carbohydrate37g12%
    Dietary Fiber12g48%
    Sugars6g12%
    Vitamin A180%
    Vitamin C80%
    Calcium10%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(4)

    Debra 2 days ago
    Yummy! I added mushrooms and spinach and more allspice.
    N 2 years ago
    I added mushrooms. delish.
    Zoar F. 2 years ago
    i made this last night without the red bell pepper, since i don't like the taste of cooked bell pepper. it was DELICIOUS!! A little spicier than i expected, but still very good.
    Corbett C. 4 years ago
    Fantastic! Coconut milk, butter nut squash and black beans are an incredible team. Especially with Cayenne as their side kick! I used half if the recommended coconut milk and veggie broth. So it turned out little thicker. I also roasted the squash in oil and salt for 30 mins which gave it more of a hash like texture.

    PlanShop