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Main Course Savory  •  October 11, 2022

Butternut Squash and Black Bean Stew

Butternut Squash and Black Bean Stew
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Butternut Squash and Black Bean Stew

Serves 4-6
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Course Main Course
Servings 4 people

Equipment

  • Pot

Ingredients
  

  • 2 Tbsp olive oil
  • 1 onion diced
  • ½ fennel bulb cored and diced
  • 2 carrots peeled and diced
  • 1 jalapeño seeded and minced*
  • 4 cloves garlic minced
  • 1 small butternut squash peeled, seeded and cut into about 1 1/2 inch chunks
  • Kosher salt and black pepper to taste
  • 1 Tbsp chili powder
  • 2 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 14.5 oz can of fire roasted diced tomatoes
  • 1 cup chicken stock or veggie
  • 1 14.5 oz can of black beans drained and rinsed
  • ½ cup chopped fresh cilantro plus more for serving
  • Steamed white rice for serving
  • Queso fresco for serving
  • Pickled jalapeños for serving

Instructions
 

  • Heat oil in a pot over medium heat. Add in onions, fennel, carrots, jalapeños, and garlic. Sweat until onions are almost translucent, about 5 minutes.
  • Stir in squash. Season to taste with salt and pepper. Add in chili powder, coriander, and paprika.
  • Toss to coat the veggies in the spices.
  • Add in tomatoes, stock, and beans. Bring to a simmer, and reduce heat to low. Cook, covered, for 15 minutes.
  • Remove lid, and continue to cook, until squash is tender, about another 15-20 minutes.
  • Season with more salt and pepper if needed.
  • Stir in chopped cilantro.
  • Serve over white rice, garnished with crumbled queso fresco, pickled jalapeños, and more cilantro, if desired

Notes

* Keep the seeds in the jalapeño, if you want the stew to be spicy!
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