Vegan Butternut Squash Stew with Tomatoes and Quinoa {Gluten-Free}

A one pot 35 minute vegan butternut squash stew made with quinoa, tomatoes, white beans and kale. Perfectly hearty on a cold winter night and super nutritious while being delicious. Gluten Free too!

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While I was house sitting in Costa Rica I was constantly in a state of overheating. It was just too hot for me. Without any air conditioning in sight it was just always at least a few degrees above my comfort level. While there I was always thinking, it’s better to be too cold than too hot.

I had justified it all in my mind. When you’re in a cold climate you can dress warm, you can jump around and exercise to keep yourself warm, or of course just slug back a few shots.

In the heat though? What can you do? I mean you can literally reach temperatures where sitting completely still and naked might still be uncomfortably warm.

Not that I’m back in the cold North East (and yes I know this is an abnormally warm winter as is) I think it’s better to be in the heat.

Now I’m rationalizing all the things you can do when it’s too hot, that you simply can’t do when it’s too cold. Grass is always greener on the other side right? Tell me I’m not the only one with these constant conflicts in my head that quickly get rationalized away so that whatever situation I am not in being more desirable.

While it might be too cold to go for a comfortable run outside, and my lips are getting chapped and the skin on my hands is uncomfortably dry, there is one thing I know I can always do when it is cold outside.

Make brimming hot bowls of comfort food indoors. Cue this vegan butternut squash stew with tomatoes, quinoa and white beans.

Check this out for more vegan butternut squash recipes:

• Vegan Butternut Squash Tacos with Chipotle Black Beans {GF}
• Vegan Butternut Squash Gratin with Creamy Rosemary  Cashew Cream {GF,Paleo}

When it’s cold I crave soups, stews, or pretty much anything comforting, hearty and with steam coming off of it. Goodbye salads hello stews. I’ve been making a lot of soups lately so I was in the mind for a dish with a different consistency. I wanted something with just minutes of prep and a handful of ingredients.

High nutritional content was key, since I’ve been fighting a cold for just about the last ten days now (another wonderful surprise about landing smack dab in winter after six months of summer weather). So that’s how this uber healthy yet simple vegan butternut squash stew with tomatoes, kale, quinoa and white beans came to be.

I picked up a can of Hunt’s Organic Diced Tomatoes at Walmart – by the way did you know Hunt’s make organic canned tomatoes? I was impressed. I rarely see organic canned tomato products so there was really no thinking to be done between brands. If Hunt’s makes an organic canned product, I’m going with that one. You can find this is the canned food aisle.

With the canned tomatoes, veggie broth, canned white beans, quinoa and fresh butternut squash and kale you can have dinner on the table in 35 minutes.

I gobbled up two bowls of butternut squash stew at once. I let most of the broth boil off, but if you want a thicker more liquidy consistency add another can of organic diced tomatoes or more vegetable broth.

This butternut squash stew recipe is a perfect easy main dish for the holidays. Comfort food in a bowl. The butternut squash softens and almost turns into a mash blending with the quinoa while the kale provides a sharper fresher taste and the tomatoes add a bit of acidity and comfort flavor.

To find more easy recipes that are great during the holidays make sure to check out: Yes You Can Recipes

Another quinoa recipe favorite of mine is my Mediterranean quinoa recipe. Don’t forget to support small businesses this holiday season and check out my holiday gift guide if you’re looking for gift ideas!

How to make butternut squash stew

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Vegan Butternut Squash Stew with Tomatoes, Quinoa and White Beans {GF}

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

A one pot 35 minute vegan butternut squash stew made with quinoa, tomatoes, white beans and kale. Perfectly hearty on a cold winter night and super nutritious while being delicious. Gluten Free too!

Course: Dinner

Cuisine: American, gluten free, Healthy, Vegan

Servings: 4

Calories: 246 kcal

Author: Vicky Berman

Ingredients

• 1 cup diced onion about 1 medium onion
• 1 tablespoon minced garlic about 5 cloves
• 2 tablespoons extra virgin olive oil
• 3 cups diced butternut squash
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 cup quinoa
• 1 can Hunt's organic diced tomatoes
• 2 cups vegetable broth add more broth for a more liquid consistency
• 1 handful kale slivered
• 1 can cannellini white beans rinsed and drained

Instructions

1. Heat oil in a pot over medium, heat. Add onion and cook for 2-3 minutes. Add garlic, cook for additional 1-2 minutes.
2. Add butternut squash and mix, cooking for 1-2 minutes.
3. Add quinoa and mix, cooking for 1-2 minutes.
4. Add salt, paprika and cumin. Mix.
5. Add diced tomatoes and mix.
6. Add vegetable broth. Bring to a boil, reduce heat and simmer, covered for 15-20 minutes or until quinoa and butternut squash are cooked through.
7. Add kale and cannellini beans, cook for 1-2 minutes.

Nutrition Facts

Vegan Butternut Squash Stew with Tomatoes, Quinoa and White Beans {GF}

Amount Per Serving

Calories 246 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Sodium 1056mg46%

Potassium 318mg9%

Carbohydrates 33g11%

Fiber 3g13%

Sugar 2g2%

Protein 6g12%

Vitamin A 495IU10%

Vitamin C 3.5mg4%

Calcium 37mg4%

Iron 2.5mg14%

* Percent Daily Values are based on a 2000 calorie diet.