I love this stew because its perfect mix of sweet butternut squash, hearty black beans and robust collard greens creates a soul-warming, irresistible meal. The spices elevate every bite without overpowering the natural flavors. This hearty bowl is my go-to comfort food when I need nourishment and a culinary adventure.

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I love making recipes that are both hearty and nourishing, and this Black Bean Butternut Squash Stew is one of my favs. I start with 1 medium butternut squash, peeled, seeded, and cubed, and I add 2 cans of black beans that have been drained and rinsed to give the meal a great protein boost.

I also mix in a bunch of chopped collard greens along with a large diced yellow onion and 3 garlic cloves, minced for a punch of flavor. I toss in a diced red bell pepper and 2 chopped carrots which not only add sweetness but a good dose of vitamins, too.

The stew gets extra richness from a can of diced tomatoes with juices and 2 cups of vegetable broth. Seasoned with ground cumin, chili powder and smoked paprika along with salt and pepper, this healthy stew is a perfect meatless meal thats both filling and nutritious.

Why I Like this Recipe

I really like this recipe because it has a warm, homey feel that makes me feel like I’m eating a big, comforting hug in a bowl. The mix of sweet butternut squash, black beans, and collard greens is so unique and gives the stew an awesome texture and flavor that just stick with me. I also appreciate how its loaded with healthy veggies and spices that make it both hearty and nutritious even on those days i just want something that fills me up. Lastly, i like that it’s really easy to make and doesn’t feel overly complicated even if you arent a master chef.

Ingredients

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Butternut squash is sweet, full of fiber, vitamins, and natural carbohydrates for energy.
Black beans offer protein and fiber, giving the stew a hearty, earthy taste.
Collard greens are loaded with vitamins, adding a slight bitter note and extra nutrients.
Onion provides a mild sweetness when cooked, deepening the overall flavor.
Garlic packs a punch with its spicy, robust taste plus immune-boosting benefits.
Red bell pepper adds bright sweetness and extra vitamin C to round out the dish.

Ingredient Quantities

1 medium butternut squash, peeled, seeded and cubed (around 3 cups)

2 (15 oz) cans of black beans, drained and rinsed

1 bunch collard greens, tough stems removed and chopped

1 large yellow onion, diced

3 garlic cloves, minced

1 red bell pepper, diced

2 medium carrots, peeled and chopped

1 (14.5 oz) can diced tomatoes with juices

2 cups vegetable broth (low sodium if available)

2 tbsp olive oil

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

Salt and pepper to taste

Optional: Fresh cilantro for garnish

How to Make this

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1. Heat the olive oil in a large pot over medium heat and add the diced yellow onion, minced garlic, and red bell pepper along with the chopped carrots. Sauté for about 5 minutes until they start to soften.

2. Stir in the ground cumin, chili powder, smoked paprika, salt, and pepper then mix well.

3. Add the cubed butternut squash to the pot and cook for another 5 minutes, stirring occasionally so it gets coated in the spices.

4. Pour in the diced tomatoes with their juices and the vegetable broth, and bring the mixture to a simmer.

5. Once simmering, add in the chopped collard greens. They may seem like a lot at first but they wil wilt down as they cook.

6. Cover the pot and let it simmer for about 20 minutes until the squash becomes tender and the flavors start to combine.

7. After 20 minutes, add the drained and rinsed black beans, stirring them into the stew. Let it heat through for an additional 5-10 minutes.

8. Give the stew a good stir and taste it, then adjust the salt and pepper if needed.

9. Ladle the hearty stew into bowls and, if using, sprinkle fresh cilantro over the top before serving.

10. Enjoy your comforting Black Bean Butternut Squash Stew with a side of crusty bread or over steamed rice for a complete meal.

Equipment Needed

1. A large pot for heating and simmering all ingredients especially good for even cooking
2. A cutting board to chop the butternut squash, onions, and other veggies
3. A chef’s knife to dice, mince, and chop ingredients safely and efficiently
4. A wooden or heat resistant stirring spoon to mix in spices and prevent sticking
5. Measuring spoons for accurately adding cumin, chili powder, and smoked paprika
6. A measuring cup for precisely pouring the vegetable broth
7. A can opener to open the cans of diced tomatoes and black beans
8. A ladle to serve the stew into bowls neatly
9. A prep bowl for gathering chopped herbs like cilantro if using for garnish

FAQ

Q: Can i use sweet potatoes instead of butternut squash? A: Yup, you can use sweet potatoes as a substitute but they take a little less time to cook so keep an eye on them.

Q: How should i store leftovers? A: Just put the stew in an airtight container and stick it in the fridge for up to 3-4 days. Reheat on the stove or in the microwave, but note it might change the texture a bit.

Q: Can i thaw frozen collard greens instead of using fresh? A: Sure, frozen collard greens work just fine. Just be sure to drain any extra liquid after thawing so the stew doesn't turn too watery.

Q: Can i make this in a slow cooker? A: Yeah, you can toss all the ingredients in a slow cooker. Cook on low for about 6-8 hours, but be careful not to overcook the collard greens or they might lose their crunch.

Q: Is there a way to make the stew spicier? A: Sure, if you like it spicy you can add a pinch of cayenne pepper or extra chili powder. Just mix it in small amounts until it reaches the heat level you like.

Black Bean Butternut Squash Stew Recipe Substitutions and Variations

Instead of butternut squash, you can use sweet potato or pumpkin, which adds a slightly different sweetness and texture.
If black beans are not available, kidney beans or pinto beans work pretty well in this stew.
For collard greens, kale or Swiss chard make great alternatives and add a nice leafy flavor.
If you miss out on a yellow onion, try using a red onion—it gives a bit more color and a touch of extra sharpness.
When you don’t have fresh garlic, a pinch of garlic powder can do the trick in a pinch.

Pro Tips

1. Try roasting the squash cubes in the oven for about 10 minutes beforehand. It gives the squash a nice caramelized flavor that really adds depth to the stew.
2. Make sure all your veggies are cut into about the same sized pieces so they cook evenly. It might seem like extra work but it really makes a difference.
3. Don’t be afraid to let the stew simmer a bit longer if you got the time. A longer simmer can help blend the spices and veggies together even more nicely.
4. Taste it as you go and adjust the salt and spices. Sometimes a little extra pinch or even a squirt of lime right before serving can bring out the flavor even more.