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5 from 2 votes
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
  • 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
  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.