Comforting Recipe Squash and Kidney Beans Dish
A warm, hearty one-pot stew made with tender butternut squash, creamy kidney beans, and cozy spices simmered together in a tomato-rich broth. This recipe squash and kidney beans is flavorful, family-friendly, and perfect for chilly evenings or make-ahead meals.
Equipment
- Large Dutch oven or soup pot
- Cutting board
- Sharp knife
- Wooden spoon or silicone spatula
- Ladle for serving
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 large butternut squash about 2 lbs, peeled and diced
- 2 cups cooked kidney beans or 1 (15-ounce can, drained and rinsed)
- 1 14-ounce can diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon fine sea salt or to taste
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro or parsley for garnish
Optional:
- 2 cups baby spinach
- ¼ cup coconut milk
- Pinch red pepper flakes
Instructions
- Heat oil in a large pot. Sauté onion 4–5 minutes until soft.
- Add garlic, then stir in tomato paste, cumin, and paprika. Cook 1 minute.
- Stir in squash, kidney beans, diced tomatoes, and broth. Season with salt and pepper.
- Bring to a boil, then cover and simmer on low for 25–30 minutes until squash is tender.
- Stir in optional spinach or coconut milk. Adjust seasoning if needed.
- Serve hot with chopped herbs and your favorite side.
Notes
Be sure to use fully cooked kidney beans—if you're starting from dry, soak and cook them in advance. Never add uncooked beans directly to the stew.