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Black Bean Butternut Squash Stew

Black bean butternut squash stew made in one pot with sweet roasted-orange squash and hearty black beans, simmered with smoky spices until thick and rich. Expect fork-tender squash, a gently smoky broth, and bright lime-cilantro finishing.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Base and vegetables
  • 2 tbsp olive oil
  • 1 yellow onion
  • 3 garlic
  • 4 cup butternut squash peeled and cubed
  • 1 red bell pepper
Spices and liquids
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne pepper optional
  • 28 oz diced tomatoes 1 can (28 oz)
  • 4 cup vegetable broth 4 cups
  • 30 oz black beans 2 cans (15 oz each), drained and rinsed
Seasoning and garnish
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp lime juice
  • 0.25 cup fresh cilantro chopped, for garnish
  • 1 avocado sliced, for serving (optional)

Equipment

  • 1 Dutch oven

Method
 

Cook the vegetables
  1. Heat 2 tbsp olive oil in a large pot over medium heat. Let it warm until it shimmers, about 1 minute.
  2. Add the diced yellow onion and cook 4–5 minutes until softened. Stir occasionally so the onion cooks evenly.
  3. Stir in the minced garlic and cook 30 seconds until fragrant. Keep the heat at medium so it doesn’t brown.
  4. Add the butternut squash and diced red bell pepper; cook 5 minutes, stirring occasionally. This begins softening the squash before simmering.
Bloom the spices
  1. Stir in the ground cumin, chili powder, smoked paprika, and cayenne (optional); cook 1 minute until fragrant. Stir continuously for even blooming.
Simmer until fork-tender
  1. Pour in the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat to a gentle simmer.
  2. Simmer, covered, 20–25 minutes until the squash is fork-tender. Check once near the end by piercing with a fork.
Finish the stew
  1. Stir in the black beans, salt, and black pepper. Simmer uncovered 10 more minutes until slightly thickened.
  2. Remove from heat and stir in the lime juice. Taste and adjust seasoning if needed.
Serve
  1. Ladle into bowls and top with chopped fresh cilantro and sliced avocado if desired. Serve hot while the stew is thick and steamy.

Notes

For best texture, don’t overcook the squash—start checking at 18 minutes so it stays cubes instead of turning to mash. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop or microwave until steaming. Freezing is yes for up to 3 months (thaw overnight in the fridge). For a lower-sodium option, use low-sodium vegetable broth and salt to taste.