Butternut Squash and Cannellini Bean Stew Love

There’s nothing quite like a bowl of butternut squash and cannellini bean stew to wrap you in warmth and comfort. Whether you’re craving a cozy fall recipe or a nutrient-rich, plant-based meal, this stew delivers on all fronts.

Packed with wholesome ingredients, it combines the natural sweetness of butternut squash with the creamy texture of cannellini beans, creating a dish that’s both satisfying and nourishing. Each spoonful bursts with slow-cooked flavor, thanks to a medley of aromatic herbs and spices that elevate the dish to perfection.

Need a quick one-pot meal for busy weeknights? Or perhaps you’re looking for a high-fiber dish that fuels your day? This stew checks all the boxes. Serve it with crusty bread or a side of quinoa, and you’ve got a meal that’s as hearty as it is comforting.

Let’s dive into this simple yet irresistible recipe—you’re going to love every bite!

Why You’ll Love This Butternut Squash and Cannellini Bean Stew

If you’re looking for a hearty, nutrient-rich dish that’s both comforting and easy to make, this butternut squash and cannellini bean stew is the perfect choice. It’s a one-pot meal that’s packed with plant-based protein, fiber, and slow-cooked flavor, making it ideal for chilly evenings or meal prep.

Here’s why you’ll love it:

 Wholesome & Satisfying – Loaded with creamy cannellini beans and naturally sweet butternut squash, this stew offers a perfect balance of flavors and textures.
Simple Ingredients, Big Flavor – A blend of aromatic herbs, garlic, and vegetable broth enhances the dish, making it rich, savory, and deeply satisfying.
Easy to Make – With minimal prep and one pot, this stew is a fuss-free recipe that’s great for beginners and experienced cooks alike.
Versatile & Customizable – Add greens like kale or spinach, spice it up with chili flakes, or make it extra creamy with coconut milk.
Meal-Prep Friendly – It stores well in the fridge and tastes even better the next day, making it a great make-ahead option.

Whether you’re cooking for a family dinner, a cozy night in, or looking for a nutritious plant-based option, this warm and nourishing stew is sure to become a favorite. Let’s get started! 

Ingredients You’ll Need

Gather these simple, wholesome ingredients to create a flavorful and nourishing butternut squash and cannellini bean stew. Each component plays a key role in building layers of taste, texture, and heartiness.

Main Ingredients:

• 1 medium butternut squash, peeled and diced – Naturally sweet and creamy, this adds body to the stew.
• 1 can (15 oz) cannellini beans, drained and rinsed – Provides a protein-packed, velvety texture.
• 1 small onion, finely chopped – Adds depth and a rich, savory base.
• 3 cloves garlic, minced – Enhances flavor with an aromatic kick.
• 2 medium carrots, diced – Contributes a subtle sweetness and additional nutrients.
• 2 celery stalks, chopped – Balances the stew with a slight crunch.
• 1 can (14 oz) diced tomatoes – Brings acidity and richness to the broth.
• 4 cups vegetable broth – A flavorful liquid base that ties everything together.
• 1 tablespoon olive oil – For sautéing and enhancing depth of flavor.

Herbs & Spices:

• 1 teaspoon smoked paprika – Adds a warm, slightly smoky undertone.
• 1 teaspoon dried thyme – A classic herb that pairs beautifully with squash.
• ½ teaspoon ground cumin – Subtly enhances the earthiness.
• ½ teaspoon salt (adjust to taste) – Balances and brings out all the flavors.
• ¼ teaspoon black pepper – A mild kick to round out the seasoning.
• 1 bay leaf – Infuses the broth with a delicate aromatic touch.

Optional Additions:

• 1 cup chopped kale or spinach – Stir in at the end for extra nutrients.
• ½ teaspoon chili flakes – For a bit of heat, if you like spice.
• ½ cup coconut milk – If you prefer a creamier texture.
• Juice of ½ lemon or 1 teaspoon apple cider vinegar – Brightens up the flavors before serving.

 Pro Tip: For a deeper flavor, roast the butternut squash beforehand to bring out its natural sweetness. Now that we have everything ready, let’s move on to the fun part—cooking this delicious, heartwarming stew!

How to Make Butternut Squash and Cannellini Bean Stew

Making this butternut squash and cannellini bean stew is as easy as it is rewarding. With just one pot and a handful of simple steps, you’ll have a warm, comforting meal ready to enjoy. Let’s get cooking!

Step 1: Sauté the Aromatics

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, carrots, and celery, and sauté for about 5 minutes, stirring occasionally, until softened.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.

 Pro Tip: A gentle sauté brings out the natural sweetness of the vegetables, creating a flavorful base for the stew.

Step 2: Build the Flavor

4. Add the diced butternut squash, diced tomatoes, and cannellini beans to the pot.
5. Sprinkle in the smoked paprika, dried thyme, cumin, salt, and black pepper, stirring well to coat the vegetables with seasoning.
6. Pour in 4 cups of vegetable broth and drop in the bay leaf. Stir everything together.

 Flavor Boost: If you want a richer taste, let the spices toast for an extra 30 seconds before adding the broth.

Step 3: Simmer to Perfection

7. Bring the stew to a gentle boil, then reduce the heat to low.
8. Cover and let it simmer for 20–25 minutes, or until the butternut squash is fork-tender and the flavors have melded beautifully.
9. Stir occasionally to prevent sticking.

 Time Saver: If using an Instant Pot, set it to Pressure Cook (Manual) for 8 minutes, then do a quick release.

Step 4: Final Touches

10. Remove the bay leaf and taste for seasoning. Adjust with more salt or pepper if needed.
11. For extra greens, stir in chopped kale or spinach in the last 5 minutes of cooking.
12. If you prefer a creamier texture, swirl in ½ cup of coconut milk before serving.
13. Finish with a splash of lemon juice or apple cider vinegar to brighten the flavors.

 Pro Tip: For a thicker consistency, mash some of the butternut squash and beans with a spoon before serving.

Step 5: Serve and Enjoy

14. Ladle the stew into bowls and garnish with fresh herbs or a drizzle of olive oil for extra depth.
15. Pair with crusty bread, quinoa, or brown rice for a satisfying meal.

Now, sit back, grab your spoon, and enjoy a bowl of warm, nourishing goodness!

Pro Tips and Variations

Making a great butternut squash and cannellini bean stew is all about balance—flavor, texture, and ease. Here are some expert tips and creative variations to make this dish even more delicious and adaptable to your preferences.

Expert Tips for the Best Stew

 Sauté for Maximum Flavor – Taking a few extra minutes to properly sauté the onions, garlic, and spices before adding liquids deepens the richness of the stew.

 Let It Simmer – Allowing the stew to cook slowly helps the flavors meld together. If you have extra time, let it simmer for an additional 10–15 minutes for an even heartier taste.

 Adjust the Consistency – Prefer a thicker stew? Mash some of the butternut squash and beans with the back of a spoon. Want it thinner? Simply add a bit more vegetable broth.

 Enhance the Umami – Stir in a teaspoon of miso paste, soy sauce, or nutritional yeast for a richer depth of flavor.

 Make It Ahead – This stew tastes even better the next day! Store it in the fridge for up to 4 days, or freeze it for up to 3 months in an airtight container.

Creative Variations to Try

 Make It Extra Creamy: Stir in ½ cup of coconut milk or a splash of heavy cream for a velvety texture.

 Add a Kick: If you love spice, toss in red pepper flakes, cayenne pepper, or a diced jalapeño for a subtle heat.

 Swap the Squash: No butternut squash? Try sweet potatoes, pumpkin, or carrots for a different flavor twist.

 Boost the Umami: Add sautéed mushrooms for an earthy depth.

 Increase the Protein: Stir in chickpeas, lentils, or quinoa for an extra protein-packed meal.

 Brighten the Flavor: A squeeze of fresh lemon juice or apple cider vinegar at the end lifts the stew’s flavors and balances the richness.

 Add More Greens: For extra nutrients, mix in chopped kale, spinach, or Swiss chard in the last 5 minutes of cooking.

This stew is incredibly versatile and forgiving, so don’t be afraid to get creative and make it your own. Whether you keep it classic or add your own twist, it’s guaranteed to be a warm, nourishing favorite in your kitchen!

Serving Suggestions

This butternut squash and cannellini bean stew is packed with warm, comforting flavors, making it a perfect dish for cozy meals. Whether you enjoy it as a standalone bowl of goodness or pair it with something extra, here are the best ways to serve it.

Best Ways to Serve This Stew

 With Crusty Bread – A slice of toasted sourdough, a warm baguette, or homemade cornbread makes the perfect companion for soaking up the rich, flavorful broth.

 Over Hearty Grains – Serve it over quinoa, farro, bulgur, or brown rice for an added boost of fiber and texture.

 With Mashed Potatoes – Spoon the stew over creamy mashed potatoes for an extra indulgent and comforting meal.

 Alongside a Fresh Salad – Balance the warmth of the stew with a light, crisp green salad dressed in lemon vinaigrette or balsamic glaze.

 Topped with Flavorful Garnishes – Sprinkle with fresh parsley, chopped cilantro, or a touch of grated Parmesan (or vegan cheese). A drizzle of olive oil or a swirl of Greek yogurt can also enhance the texture and taste.

 Add a Spicy Kick – If you love heat, serve with a side of spicy harissa, chili oil, or pickled jalapeños for a fiery contrast.

 Pair It with the Perfect Drink – Enjoy this stew with a glass of red wine, a cup of herbal tea, or a warm mug of apple cider for the ultimate cozy experience.

Storage & Reheating Tips

 Refrigerate for Later – Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, making it even tastier!

 Freeze for Future Meals – Portion the stew into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

 Reheat with Care – Warm the stew on the stovetop over low heat, stirring occasionally. If using a microwave, heat in 30-second intervals, stirring in between to ensure even warming. Add a splash of broth if needed to loosen the consistency.

This stew is a meal-prep favorite, offering a wholesome, nourishing dish that’s ready to enjoy anytime. No matter how you serve it, each bite is sure to bring warmth and satisfaction!

Conclusion

This butternut squash and cannellini bean stew is more than just a meal—it’s a warm hug in a bowl. With its creamy texture, rich flavors, and nourishing ingredients, it’s the perfect dish to enjoy on a chilly evening or whenever you crave something hearty and wholesome.

Not only is it easy to make, but it’s also versatile and meal-prep friendly, allowing you to customize it to your taste and store leftovers for later. Whether you serve it with crusty bread, over grains, or with a side salad, this stew is sure to become a go-to comfort dish in your kitchen.

Now that you have this simple yet flavorful recipe, why not give it a try? Let the aromatic spices, tender butternut squash, and creamy cannellini beans come together in one delicious pot of goodness.

butternut squash and cannellini bean stew

sandra

Warm up with this hearty butternut squash and cannellini bean stew! Packed with flavor, protein, and comfort, it's an easy, nourishing one-pot meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course dinner

Cuisine Mediterranean

Servings 4 peoples

Calories 280 kcal

Ingredients

  

Main Ingredients:

• 1 medium butternut squash peeled and diced – Naturally sweet and creamy, this adds body to the stew.
• 1 can 15 oz cannellini beans, drained and rinsed – Provides a protein-packed, velvety texture.
• 1 small onion finely chopped – Adds depth and a rich, savory base.
• 3 cloves garlic minced – Enhances flavor with an aromatic kick.
• 2 medium carrots diced – Contributes a subtle sweetness and additional nutrients.
• 2 celery stalks chopped – Balances the stew with a slight crunch.
• 1 can 14 oz diced tomatoes – Brings acidity and richness to the broth.
• 4 cups vegetable broth – A flavorful liquid base that ties everything together.
• 1 tablespoon olive oil – For sautéing and enhancing depth of flavor.

Herbs & Spices:

• 1 teaspoon smoked paprika – Adds a warm slightly smoky undertone.
• 1 teaspoon dried thyme – A classic herb that pairs beautifully with squash.
• ½ teaspoon ground cumin – Subtly enhances the earthiness.
• ½ teaspoon salt adjust to taste – Balances and brings out all the flavors.
• ¼ teaspoon black pepper – A mild kick to round out the seasoning.
• 1 bay leaf – Infuses the broth with a delicate aromatic touch.

Optional Additions:

• 1 cup chopped kale or spinach – Stir in at the end for extra nutrients.
• ½ teaspoon chili flakes – For a bit of heat if you like spice.
• ½ cup coconut milk – If you prefer a creamier texture.
• Juice of ½ lemon or 1 teaspoon apple cider vinegar – Brightens up the flavors before serving.

Pro Tip: For a deeper flavor, roast the butternut squash beforehand to bring out its natural sweetness. Now that we have everything ready, let’s move on to the fun part—cooking this delicious, heartwarming stew!

Instructions

 

Step 1: Sauté the Aromatics

• Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
• Add the chopped onion, carrots, and celery, and sauté for about 5 minutes, stirring occasionally, until softened.
• Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
• Pro Tip: A gentle sauté brings out the natural sweetness of the vegetables, creating a flavorful base for the stew.

Step 2: Build the Flavor

• Add the diced butternut squash, diced tomatoes, and cannellini beans to the pot.
• Sprinkle in the smoked paprika, dried thyme, cumin, salt, and black pepper, stirring well to coat the vegetables with seasoning.
• Pour in 4 cups of vegetable broth and drop in the bay leaf. Stir everything together.
• Flavor Boost: If you want a richer taste, let the spices toast for an extra 30 seconds before adding the broth.

Step 3: Simmer to Perfection

• Bring the stew to a gentle boil, then reduce the heat to low.
• Cover and let it simmer for 20–25 minutes, or until the butternut squash is fork-tender and the flavors have melded beautifully.
• Stir occasionally to prevent sticking.
• Time Saver: If using an Instant Pot, set it to Pressure Cook (Manual) for 8 minutes, then do a quick release.

Step 4: Final Touches

• Remove the bay leaf and taste for seasoning. Adjust with more salt or pepper if needed.
• For extra greens, stir in chopped kale or spinach in the last 5 minutes of cooking.
• If you prefer a creamier texture, swirl in ½ cup of coconut milk before serving.
• Finish with a splash of lemon juice or apple cider vinegar to brighten the flavors.
• Pro Tip: For a thicker consistency, mash some of the butternut squash and beans with a spoon before serving.

Step 5: Serve and Enjoy

• Ladle the stew into bowls and garnish with fresh herbs or a drizzle of olive oil for extra depth.
• Pair with crusty bread, quinoa, or brown rice for a satisfying meal.
• Now, sit back, grab your spoon, and enjoy a bowl of warm, nourishing goodness!

Notes

Nutrition Information (Per Serving)

• Calories: 280 kcal
• Total Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 480mg
• Carbohydrates: 45g
• Fiber: 10g
• Sugar: 8g
• Protein: 12g

Keyword Butternut squash and cannellini bean stew

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