Avocado Pesto

  • Recipes
    • Vegetarian
    • Dairy Free
    • Gluten Free
    • Vegan
  • About
  • Shop
  • Contact
  • Work With Me

Socials

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

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

Last Updated on April 12, 2019 By Vicky 36 Comments

Print Recipe Jump to Recipe
Butternut-Squash-Stew pin

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!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #YesYouCAN #CollectiveBias

One pot 35 minute vegan butternut squash stew made with quinoa, tomatoes, white beans and kale

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}

Vegan Butternut Squash Stew in the making

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.

Purchasing hunt's diced tomatoes

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

Vegan butternut squash stew ready to eat

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

4.67 from 3 votes
Butternut-Squash-Stew
Print
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.

After Post

Get Healthy Recipes Sent To Your Inbox

authorbio

How would you like to have a meal plan sent to you every Sunday to help you plan out the week and stay healthy?

And add me on social media!

« 5 Ingredient Festive Holiday Vegan Chocolate Clusters {GF, Refined Sugar Free}
Vegan Energy Balls with Chocolate {GF} »

Comments

  1. Matt @ Plating Pixels says

    December 23, 2015 at 7:46 pm

    Besides excessive heat how sitting in Costa Rica doesn’t sounds like a bad gig. Welcome back and yum!

    Reply
    • Vicky says

      January 9, 2016 at 10:31 am

      Haha no it was not a bad gig at all!!! Thanks!

      Reply
  2. Angie says

    December 24, 2015 at 12:42 pm

    Yummy, this all sounds delicious. I love it!

    Reply
  3. Aarika says

    December 24, 2015 at 6:05 pm

    This looks amazing! I love squash, and the idea of creating a stew with it is brilliant! I cannot wait to try this recipe over the holidays. Cheers!

    Reply
  4. Annie @ Annie's Noms says

    December 25, 2015 at 5:58 am

    This looks just perfect for a weeknight meal! So comforting and delicious!

    Reply
    • Vicky says

      January 9, 2016 at 10:31 am

      Thanks! It certainly is : )

      Reply
  5. Mimi Rose says

    December 25, 2015 at 1:06 pm

    I’ve never been the biggest fan of quinoa, but this recipe looks way too good to pass up. I’m also a very big butternut squash enthusiast! I’ll have to give this one a go in the new year, thanks for sharing!

    Reply
    • Vicky says

      January 9, 2016 at 10:32 am

      You;ve got to give quinoa another chance! When I first tried it I wasn’t a huge fan either, but over a few more times it really grew on me and now I love it! Let me know how you like this if you give it a go!

      Reply
  6. Cristie @ Little Big H says

    December 25, 2015 at 8:12 pm

    This is my kind of meal. Love it and can’t wait to try it. Pinning so I remember. X

    Reply
    • Vicky says

      January 9, 2016 at 10:32 am

      Thanks! Enjoy! Thanks for pinning : )

      Reply
  7. Tania @ COOKTORIA says

    December 26, 2015 at 1:26 pm

    I am always on a lookout for healthy, delicious meals like this one! I am definitely going to try it! 🙂
    Pinned and Yummed!

    Reply
    • Vicky says

      January 9, 2016 at 10:32 am

      Thanks for sharing!

      Reply
  8. Rachel @ Simple Seasonal says

    December 26, 2015 at 8:26 pm

    5 stars
    Yum! This looks filling, nourishing, and full of awesome flavor!

    Reply
    • Vicky says

      January 9, 2016 at 10:33 am

      Thanks!

      Reply
  9. Sara- The Organic Dietitian says

    December 27, 2015 at 11:32 am

    Quinoa will never get old, especially with recipes like this one. Pinned!

    Reply
    • Vicky says

      January 9, 2016 at 10:33 am

      My thoughts exactly! thanks for pinning : )

      Reply
  10. Christine | Vermilion Roots says

    December 27, 2015 at 11:55 am

    I’m the other way – I prefer hot to cold. That’s just because I grew up in a tropical country! Fixing myself with soups and stews is one of the ways I deal with the cold weather. Again, thanks for sharing such a practical recipe. 🙂

    Reply
    • Vicky says

      January 9, 2016 at 10:34 am

      Makes sense considering where you grew up! Soups and stews definitely do help with the cold — though I have not yet found a perfect recipe to cool me down when I am super hot – just ice water I guess!

      Reply
      • Christine | Vermilion Roots says

        January 9, 2016 at 10:44 am

        Try barley water! 🙂

        Reply
        • Vicky says

          January 9, 2016 at 10:58 am

          Never even heard of that before but now I’m intrigued and will have to seek it out!

          Reply
          • Jeannette Roy says

            January 14, 2016 at 4:32 pm

            Vicky… this says it is Vegan.. and the ingredients call for Veg. broth..instrucitions say chicken broth. probably a typo but thought you might like to change it.. this sounds delicious and I intend to try it soon.. your recipes look so appetizing.. thanks for being here ..

          • Vicky says

            January 15, 2016 at 1:21 pm

            Hey Jeannette – yep definitely a typo. Thanks for pointing that out – I will update the recipe now. Thanks for the kind words about my recipes. Hope you enjoy them!

  11. Kimberly @ The Daring Gourmet says

    December 28, 2015 at 11:52 am

    This sounds delicious and I love that rich, vibrant color!

    Reply
    • Vicky says

      January 9, 2016 at 10:34 am

      Thanks!

      Reply
  12. Boastful Food says

    December 30, 2015 at 11:02 am

    Great recipe! Looks super hearty for this time of year.

    Reply
    • Vicky says

      January 9, 2016 at 10:35 am

      It certainly is!

      Reply
  13. Chris @ SimpleFood365 says

    January 1, 2016 at 4:11 pm

    Sounds like a great gig, the house sitting I mean. The stew sounds pretty good too! It is a great use of butternut squash that is outside the box. Love recipes that shakes things up and bit and this one does!

    Reply
    • Vicky says

      January 9, 2016 at 10:38 am

      It certainly was! Definitely interesting to do once for sure : ) This recipe sure does include and mix in a bunch of different ingredients!

      Reply
  14. Anne Murphy says

    January 6, 2016 at 10:42 pm

    Squash and beans go so well together – I just love that combination all winter. This sounds marvelous.

    Reply
    • Vicky says

      January 9, 2016 at 10:44 am

      Right? A great pair if you ask me!

      Reply
  15. Matthew Antolovich says

    January 27, 2016 at 11:41 pm

    5 stars
    This is the first recipe of yours I have tried… Just found your blog today. This was absolutely delishes! I will be making this again this week. Thanks!

    Reply
    • Vicky says

      January 28, 2016 at 5:45 pm

      So glad you enjoyed it!!! Makes my day to hear that!

      Reply
  16. Brenda says

    October 23, 2016 at 2:19 pm

    I had to try this recipe and it is terrific! I am not a big fan of kale so I substituted spinach and it is my favorite fall recipe now!!

    Reply
    • Vicky says

      November 1, 2016 at 9:29 am

      So glad you enjoyed this!

      Reply
  17. Brenda says

    October 23, 2016 at 2:22 pm

    I had to try this recipe and it is terrific! I am not a big fan of kale so I substituted spinach and it is my favorite fall recipe now!! I love the quick and easy vegan meals, but I loved the flavors and it is definitely a go to comfort food!!

    Reply
    • Vicky says

      November 1, 2016 at 9:28 am

      So glad you enjoyed this! Great idea to use spinach instead of kale : ))

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Featured and Popular

Quick Mexican Tuna Salad & Avocado Bowl Recipe {GF, DF}

Thai Veggie Quinoa Bowls {Gluten-Free, Vegan}

Raw Vegan Collard Wraps Recipe

Hi, I’m Vicky!

VICKY

About Avocado Pesto

I love to create unique, healthy recipes for people who want to maintain a variety of diets, like Gluten Free, Dairy Free, Vegan, Vegetarian, etc. Read more about how I can help you plan your meals!

Check out these other delicious recipes from my blog!

Chilean sea bass FG_
Chickpea Flatbread
roasted potato wedges
Avocado Chickpea Salad with vegan pesto makes for the perfect lunch recipe that is ready in minutes. Super simple 5 ingredient recipe packed full of flavor and protein. Lunch or grill day appetizers don't get easier than this!
Roasted Cauliflower Soup with Garlic - Gluten Free and Vegan
This Caribbean Fish Curry recipe is a one pot meal ready in 30 minutes that is a creamy blend of coconut milk, tomatoes, curry spices and tender red snapper. Both Gluten Free and Dairy Free.
Vegan Quinoa Power Bowls with Roasted Veggies and Avocado Sauce Gluten-Free
Vegan-Creamy-Pumpkin-Pasta-with-Sage-Recipe
Quinoa Black Bean Pumpkin Soup Recipe
Sweet Potato and Chickpea Salad Recipe
Tofu burger recipe made with sweet potatoes is the perfect healthy summer vegan lunch. Soft, and tender on the inside while lightly crispy on the outside, and full of flavor. Gluten-Free too. |avocadopesto.com
Lemon Rice makes for the perfect healthy side dish. With a flair of Indian flavors this lemon rice is made with turmeric, ginger, chili, lemon and Indian spices. Gluten Free and Vegan | avocadopesto.com
Baked pork chops make for the easiest 4 ingredient dinner ever. A classic family recipe passed down from my grandmother and the only way I ever make pork chops. Gluten Free too. You only need pork chops, onions, mayo and sharp cheddar (regular or vegan, for a dairy free recipe).
  • Dairy Free
    • Dairy Free Breakfast
    • Dairy Free Lunch
    • Dairy Free Dinner
    • Dairy Free Dessert
  • Gluten Free
    • Gluten Free Breakfast
    • Gluten Free Lunch
    • Gluten Free Dinner
    • Gluten Free Dessert
  • Recipe Index
    • Recipe Search
  • Vegan
    • Vegan Breakfast
    • Vegan Lunch
    • Vegan Dinner
    • Vegan Dessert
  • Vegetarian
    • Vegetarian Breakfast
    • Vegetarian Lunch
    • Vegetarian Dinner
    • Vegetarian Dessert
  • About Me
    • About Me
    • Contact
    • Press
    • Work With Me
  • Shop
  • Privacy Policy
  • 30 mins or less

Copyright © 2023

730 shares
  • 6