Spiced Mexican Squash Stew
Warm your soul with the comforting flavors of Spiced Mexican Squash Stew, a vibrant plant-based dish bursting with bold spices and wholesome ingredients. This one-pot recipe combines tender chunks of butternut squash with smoky chili powder, earthy cumin, and a touch of cinnamon for a unique depth of flavor. Simmered to perfection with black beans, sweet corn, and tangy diced tomatoes in a savory vegetable broth, this stew is both hearty and nutritious. Finished with a squeeze of fresh lime juice and a sprinkle of chopped cilantro, it’s the perfect meal for busy weeknights or cozy gatherings. Ready in just an hour and serving six, this vegan and gluten-free stew is a delicious way to fuel your day with healthy, Mexican-inspired comfort food.
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) butternut squash
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 1 seeded and diced jalapeño
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon ground cinnamon
- 4 cups vegetable broth
- 1 14.5-ounce can canned diced tomatoes
- 1 15-ounce can, rinsed and drained black beans
- 1 cup (fresh or frozen) corn kernels
- 2 tablespoons lime juice
- 0.25 cup chopped fresh cilantro
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
Instructions
Peel and cube the butternut squash into 1-inch pieces and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook for 3–4 minutes until softened.
Stir in the minced garlic and diced jalapeño. Cook for another 1–2 minutes until fragrant.
Add the ground cumin, chili powder, smoked paprika, dried oregano, and ground cinnamon. Toast the spices for 1 minute, stirring frequently.
Pour in the vegetable broth and diced tomatoes (with their juices). Stir to combine.
Add the cubed butternut squash to the pot. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Cover and cook for 20–25 minutes, or until the squash is tender when pierced with a fork.
Stir in the black beans and corn kernels. Cook for an additional 5 minutes until heated through.
Remove the stew from heat and stir in the lime juice and chopped cilantro.
Season with salt and black pepper to taste.
Serve hot, garnished with extra cilantro or a dollop of sour cream, if desired.
Nutrition Facts
Calories |
1760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6561 mg | 285% | |
| Total Carbohydrate | 285.2 g | 104% | |
| Dietary Fiber | 79.6 g | 284% | |
| Total Sugars | 63.6 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 926 mg | 71% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 5927 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
