Black Bean & Butternut Squash Stew
Educator Beth Wood loves to cook with her kids and teach them kitchen skills. Follow her and daughter Gracie as they work together to create this hearty and flavorful stew.
$1.03 per serving
Ingredients
- 1 small butternut squash (1 1/4 pounds)
- 1 teaspoon canola oil
- 1 medium onion
- 1 Green Pepper
- 2 garlic clove (or 1/2 tsp minced or 1/4 tsp powder)
- 1 teaspoon cumin
- ½ teaspoon paprika
- 2 Tablespoons tomato paste
- 4 cups cooked black beans (or 2 15-ounce cans, drained)
- 2 cups low-sodium vegetable or chicken broth
- Salt and black pepper to taste
- Toppings (cilantro, jalapeño, shredded cheese)
Instructions
- Dice the onion. Seed and dice the green pepper. Chop the clove of garlic, if using a whole clove.
- Slice squash in half. Remove seeds and peel. Cut into 1 ½-inch cubes.
- In a large pot, heat oil. Cook onion and pepper in oil for 4 minutes. Add in garlic, cumin, and paprika. Stir in tomato paste.
- Add squash, black beans, and broth.
- Bring to a boil. Reduce heat and simmer until squash is tender, about 30 minutes. Season with salt and pepper. Add water if stew gets too thick.
- Serve hot with toppings.
Video
Nutrition Label
Serving: 1 cup
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