Beautiful golden autumn is in full swing, which means that butternut squash has appeared on our menu again. What a surprise! :) This time as a healthy, vegan butternut squash stew with the addition of white beans, warming spices and a bit of creamy coconut milk. Delicious! Served with brown rice, it’s the perfect idea for a quick and uncomplicated dinner. What are we waiting for? Let’s get started.
I like to cook with seasonal ingredients, as vegetables and fruits are the most flavourful in their season. Therefore, I stocked up on huge amounts of various winter squash. :) It’ll take some time to try and test them all. Luckily they can be stored for quite a long time! I think there will be a few more winter squash recipes this year. Well, it was expected…
Butter squash stew - tips
The stew comes out quite thin, but in my opinion, it’s just the right consistency to serve it with brown rice. However, if you want it to be thicker, there is a solution. Through a small sieve, add a small amount of potato starch or cornstarch, mix well and cook for a while. This should thicken the dish slightly.
I used butternut squash in this recipe, but other types that are suitable for cooking will also work. For example, I would choose hokkaido (it’s available everywhere), hopi orange or blue doll.
Adjust the heat to your preferences, I like moderately spicy dishes, so I only added half of the chilli pepper. However, if you like it very spicy, go ahead and add more.
And if you have more butternut squash to use, I recommend a few additional recipes:
- Wholemeal pumpkin muffins with white chocolate
- Butternut squash soup | Vegan
- Simple roasted stuffed butternut squash
Butternut squash stew with coconut milk | Vegan
Ingredients
- ½ butternut squash
- ½ onion
- ½ can white bean
- 300 ml vegetable stock
- 50 ml coconut milk
- 1 garlic clove (minced)
- ½ chilli
- ½ tsp turmeric
- ½ tsp fresh ginger (grated)
- 1 tbsp oil
- fresh coriander
- salt to taste
Instructions
- Peel the butternut squash, remove the seeds, cut into medium cubes. Set aside.
- In a medium pot, heat the oil, add finely chopped onion, fry over low heat until soft and translucent. Add the grated garlic clove, ginger and turmeric, fry for a while.
- Pour the vegetable broth into the pot and add the diced butternut squash. Simmer, covered, for about 10-15 minutes or until the squash is almost soft.
- When the butternut squash is almost soft, pour coconut milk, add the drained beans and finely chopped chilli pepper. Stir and cook for a while. Serve your stew with cooked brown rice and fresh coriander. Enjoy!
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