Butterbean & Butternut Squash Sun-dried Tomato Stew
This wholesome butterbean and butternut squash stew is packed with flavour and nourishing ingredients. Sweet butternut, juicy cherry tomatoes, and rich sun-dried tomato paste create a vibrant base, while butterbeans add creaminess and protein. Finished with a squeeze of lemon, oat cream, and fresh parsley, it’s cosy, hearty, and naturally plant-based. Perfect with sourdough, rice, or your favourite grains and greens.
PREP TIME
10 minutes
COOK TIME
25 minutes
INGREDIENTS
14
Serves: 4
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 1 whole1 whole1 whole Onion, peeled & finely diced
- 1 tsp1 tsp1 tsp Sea Salt
- 0.5 whole0.5 whole0.5 whole Butternut Squash, peeled & chopped into bite sized chunks
- 3 cloves3 cloves3 cloves Garlic, minced
- 1 tsp1 tsp1 tsp Oregano, Dried
- 200 grams200 grams200 grams Tomato, Cherry, halved
- 2 Tbsp2 Tbsp2 Tbsp Sun Dried Tomato Pesto (click for recipe)
- 1 Tbsp1 Tbsp1 Tbsp Nutritional Yeast
- 400 ml400 ml400 ml Vegetable Bouillon
- 400 grams400 grams400 grams Butter Beans, Canned
- 0.5 whole0.5 whole0.5 whole Lemon
- 2 - 4 Tbsp2 - 4 Tbsp2 - 4 Tbsp Oat Creme Fraiche
- 1 bunch1 bunch1 bunch Parsley, Flat Leaf, chopped
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat olive oil in a large saucepan over medium heat. Add the onion and salt, cooking until softened (about 5 minutes).
- Stir in the butternut squash, garlic, and Italian herbs, coating well.
- Add the cherry tomatoes and cook for a few minutes until they start to soften.
- Mix in the sun-dried tomato paste and nutritional yeast. Stir to combine.
- Pour in the vegetable stock and bring to a simmer. Cook for 15–20 minutes, until the squash is tender.
- Add the butterbeans and lemon juice, stirring gently. Simmer for another 5 minutes, then season to taste.
- Serve hot, topped with oat cream and parsley. Enjoy with crusty sourdough or grains like rice, quinoa, or couscous and a serving of leafy greens.
Notes
• Swap butternut squash for sweet potato, pumpkin, or carrots. Butterbeans for chickpeas or lentils. • Add leafy greens (like kale or spinach) at the end for extra nutrients • This stew keeps well in the fridge for up to 4 days, and freezes beautifully for batch cooking.
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About This Recipe
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Coconut Free Egg Free Gluten Free Other Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 546 |
| Fat: | 188 g |
| Carbohydrates: | 42 g |
| Protein: | 26 g |
| Cholesterol: | 183 g |
| Sodium: | 14820 mg |
| Fiber: | 188 g |
| Sugars: | 23 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Butterbean & Butternut Squash Sun-dried Tomato Stew”
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This looks fantastic! So hearty, and perfect for this time of year. I saved so I can make soon.