Spicy Butternut Squash Stew
The other night Tom began preparing dinner by making his favorite Quinoa Black Bean Salad. I usually like to serve it along side some steamed winter squash for a light meal. However, it was quite chilly out and I was craving something a little denser, with more salt, spice, and fat! I had a picture in my mind of what I wanted. I always try to keep ingredients stocked in my pantry so I can create a recipe on a whim, and luckily I had everything I needed for my new, inspired recipe!
Since Tom had everything prepped for the quinoa salad I asked him to peel the squash. While he was busy with that, and the kids were all happily playing, I began with the rest of the stew. I started cutting an onion, and then heated my large, heavy-bottomed (11-inch) stainless steel skillet over medium heat. I tossed in some whole cumin seeds and toasted them for about 60 seconds. Then added the oil and onion, more spices, some chopped jalapeño pepper, the chopped squash, a can of fire roasted tomatoes, and some sea salt and water. After it had simmered for a while the whole house smelled like a Mexican restaurant.
We all sat down to a candlelit dinner and enjoyed our simple, yet very satisfying meal of Quinoa Black Bean Salad and Spicy Butternut Squash Stew with sliced avocados on the side.
Spicy Butternut Squash Stew
Serve this warming stew with bean tacos, baked fish, or a chipotle roasted chicken. If you eat dairy, try sprinkling each serving with some fresh cotija cheese or shredded jack cheese. The stew is also delicious served with chopped cilantro and lime wedges!
Stovetop Directions:
- Heat a large skillet or pot over medium heat. Add the cumin seeds and toast for about 60 seconds.
- Then add the olive oil and onions and sauté for about 5 minutes or until soft.
- Add garlic, oregano, cinnamon, and jalapeño. Sauté for a minute more.
- Then add the squash, tomatoes, water, and salt. Stir, then cover and simmer for about 20 to 30 minutes or until squash is tender. Taste and adjust salt or seasonings if necessary.
Instant Pot Directions:
- Press the SAUTÉ button on your Instant Pot. Add the cumin seeds and toast for about 60 seconds.
- Then add the olive oil and onions and sauté for about 5 minutes or until soft.
- Add garlic, oregano, cinnamon, and jalapeño. Sauté for a minute more.
- Then add the squash, tomatoes, ONLY ¼ to ½ CUP of the water, and salt. Press CANCEL. Cover the Instant Pot with the lid. Move the valve to SEALING position. Set the Instant Pot for 2 to 3 minutes on high pressure. When it is done, move the valve to VENTING position and quickly release the pressure. I like to do this under the hood of my stove to vent out all of the extra steam.
- If the squash needs more time or you would like to cook down any excess liquid, you can press the SAUTÉ button to simmer a few more minutes. Taste and adjust salt or seasonings if necessary.
Use this recipe in our Meal Planner
About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.Nourishing Meals Newsletter
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