Stewed Squash

At the heart of this cozy stew is butternut squash, a beloved autumn vegetable that captures the essence of the season. With its sweet, nutty flavor and creamy texture, butternut squash is the primary ingredient that elevates this dish. Nutritionally, it’s a powerhouse, packed with vitamins A and C, potassium, and fiber. These nutrients contribute to a healthy immune system, promote healthy skin, and support heart health.

This Cozy Autumn Stewed Squash recipe captures the essence of fall with its warm flavors and comforting textures. Featuring butternut squash, aromatic vegetables, and a blend of spices like cumin and cinnamon, this hearty stew is not only delicious but also packed with nutritional benefits. Perfect for busy weeknights or leisurely weekends, it combines fresh greens and optional creamy garnishes for an irresistible meal. Embrace the season with this delightful dish that nourishes both body and soul!

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Ingredients

2 medium butternut squashes, peeled, seeded, and diced

1 medium yellow onion, finely chopped

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon ground cinnamon

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

2 cups vegetable broth (or chicken broth)

1 can (14 oz) diced tomatoes, with juice

1 cup coconut milk

A handful of fresh spinach or kale, roughly chopped

2 tablespoons fresh parsley, chopped, for garnish

Optional: Crumbled feta or goat cheese for serving

Instructions

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the garlic, cumin, smoked paprika, cinnamon, salt, and pepper. Cook for another minute until fragrant.

Add the Squash: Toss the diced butternut squash into the pot and stir well to coat with the spice mixture. Cook for about 5 minutes, allowing the squash to absorb the flavors.

Pour in the Liquids: Add the vegetable broth and diced tomatoes (with juices) to the pot. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for about 20-25 minutes, or until the squash is tender.

Stir in the Coconut Milk: Once the squash is soft, stir in the coconut milk and freshly chopped spinach or kale. Simmer uncovered for another 5 minutes, allowing the greens to wilt and the soup to thicken slightly.

Taste and Adjust: Check for seasoning and adjust salt and pepper according to your preference.

Serve: Ladle the stewed squash into bowls, sprinkle with fresh parsley, and top with crumbled feta or goat cheese if desired. Enjoy this warm and comforting dish with crusty bread or over a bed of rice.

Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings