Montana, C 2020, Fall Butternut Squash Stew, Extension, University of Nevada, Reno, Recipes

butternut squash stewIngredients:

  • 1 Tbsp Oil
  • 1 Carrot, medium, diced
  • 1/2 Onion, large, diced
  • 1 cup Butternut squash, cubed
  • 4 cups vegetable stock (low sodium)
  • 2 Bay leaves
  • 1 Tbsp Thyme
  • 1 Tbsp Rosemary
  • 1 15 oz White kidney beans, drained & rinsed
  • 1 cup Kale, chopped
  • 1/8 tsp Salt
  • 1/2 tsp Pepper


  1. Heat oil in a large soup pot. Once the oil is heated, add in the carrots, onion, and butternut squash. Sauté the vegetables for 5-7 minutes or until softened.
  2. Add in the vegetable stock, bay leaves, thyme, rosemary,and kidney beans and bring mixture to a boil. Once boiling, reduce to medium heat and cover for 15-20 minutes.
  3. Add in the kale and recover to continue simmering for 5-10minutes or until kale is softened.
  4. Finish with salt and pepper to season and serve immediately. Leftovers can be frozen.

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