Butternut Squash Stew with Quinoa & Beans

Name: Butternut Squash Stew with Quinoa & Beans
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 Servings
Ingredients: 2 teaspoon olive oil; 1 yellow onion; 4 garlic cloves; 1 teaspoon dried oregano; 1 teaspoon dried thyme; ½ teaspoon kosher salt; ½ teaspoon ground pepper; 1 ½ lb. (¾-inch) cubed butternut squash; 1 (14 oz.) can petite diced tomatoes; ⅔ cup dry quinoa; 4 cups vegetable broth; 1 (14 oz.) can white kidney beans; ¼ cup minced flat-leaf parsley; 1 ½ oz. pitted kalamata olives; salt and pepper

User Reviews

4.3

18 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
6 Servings
Calories
2529 kcal
Course
Main Course
Cuisine
American

Butternut Squash Stew with Quinoa & Beans

Lauren Clark

Report

It doesn't get anymore comforting than a bowl of hearty butternut squash stew! With quinoa and beans, this is a fantastic plant based meal that comes together so easily. 253 calories and 4 Weight Watchers SP

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Ingredients

Servings

2 teaspoon olive oil
1 yellow onion chopped
4 garlic cloves minced
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon kosher salt
½ teaspoon ground pepper
1 ½ lb. (¾-inch) cubed butternut squash (about 5 cups)
1 (14 oz.) can petite diced tomatoes
⅔ cup dry quinoa
4 cups vegetable broth
1 (14 oz.) can white kidney beans drained & rinsed
¼ cup minced flat-leaf parsley
1 ½ oz. pitted kalamata olives quartered*
salt and pepper to taste

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Instructions

Heat the olive oil in a large saucepan set over medium heat. Add the onion and cook, stirring occasionally, until the onion is tender and translucent, 6 to 8 minutes.
Stir in the garlic, oregano, thyme, salt and pepper. Cook for 1 minute.
Add the butternut squash tomatoes, quinoa and vegetable broth. Bring to a boil, then cover and reduce heat so that the mixture is simmering. It should be a lively simmer.
Cook until the butternut squash is tender when pierced with a fork, 20 to 25 minutes.
Using a slotted spoon, transfer half of the non-liquid mixture to a bowl. Using the back of a fork, mash the pieces of butternut squash. Return it all to the saucepan.
Stir in the beans and simmer for 5 minutes, or until the beans are heated through.
Stir in the parsley and olives. Season to taste. Serve.

Notes

*If you’re not adding the kalamata olives, you may want to add a little extra salt to compensate for the sodium in the olives.
Weight Watchers Points: 4 (Blue – Freestyle Points) / 5 (Green) / 2 (Purple)

Nutrition Information

Show Details

Serving 1.5cups Calories 252.9kcal (13%) Carbohydrates 46.4g (15%) Protein 9.3g (19%) Fat 5g (8%) Saturated Fat 0.2g (1%) Sodium 822.6mg (34%) Fiber 10.5g (42%) Sugar 8.7g (17%)