Butternut Squash Stew Recipe

A bowl of butternut squash stew
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5 from 1 reviews

A warming vegetarian stew of tender butternut squash, tangy tomatoes and onions in a savory broth. Perfect for winter and autumn evenings.


  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, halved and thinly sliced
  • Kosher salt
  • 5 medium garlic cloves, minced
  • 2 15-ounce cans cannellini beans, rinsed and drained
  • small butternut squash (about 1½ lbs), peeled, seeded, and cut into 1-inch dice (about 3½ cups) 
  • 1 14.5-ounce can diced tomatoes
  • 1 Parmesan cheese rind (optional)
  • 3 cups vegetable broth
  • ½ teaspoon dry ground rosemary
  • Freshly ground black pepper
  • Zest of 1 small orange
  • ¼ cup premium orange juice
  • Crusty bread (for serving, optional)


Heat 2 tablespoons of the oil in a large pot over medium heat until shimmering. Add the onion and ½ teaspoon salt. Cook, stirring occasionally, until golden, about 5 minutes.

Add the minced garlic cloves and cook until fragrant, about 1 minute.

Add the beans, squash, tomatoes, Parmesan rind (if using), and broth and bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, until the squash is tender, about 30 minutes.

Remove the cover, add the orange zest and juice, and continue to simmer uncovered until the stew thickens, about 15 minutes.

To serve, remove and discard the Parmesan rind. Stir the stew, adding salt and pepper to taste. Ladle the stew into the bowls, and serve with a slice of crusty bread.

Keywords: butternut squash stew