Pinto Squash Stew with Chimichurri
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2 servings
Pinto Squash Stew with Chimichurri
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A simple, vegan stew perfect for the tail end of winter. Make an extra batch of the chimichurri to use on eggs, sandwiches, and grain bowls.
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Ingredients
- chimichurri sauce 1/2 cup, homemade
- ½ yellow onion medium
- 1 garlic large clove
- 1 tablespoon olive oil
- 1 delicata squash small
- 1 ½ cups pinto beans drained and rinsed if using canned, cooked
- 2 to 3 cups vegetable broth
- salt to taste
- crushed red pepper for serving
Instructions
- Make the chimichurri according to the directions, set aside.
- Mince the onion and garlic. Heat a stock pot over medium heat. Add the olive oil followed by the minced onion. Cook until the onion is tender; 6 minutes or so. Add in the garlic and cook for a minute more.
- Cut the delicata squash in half, lengthwise. Scoop out the seeds and place the squash, cut-side down. Slice the squash into half-circles, roughly ¼” thick. Add to the pot with the onion and garlic, stirring to coat. Measure in the pinto beans and 2 cups of the vegetable broth. Bring to a boil, reduce to a simmer, and cook until the squash is tender; 10 to 15 minutes. Taste and adjust salt as needed. If the stew is too thick, add ½ cup vegetable broth as needed.
- Divide the stew into two bowls and top with 2 to 3 tablespoons of the chimichurri and extra crushed red pepper (optional).
Notes
- Tips + Tricks: Make the chimichurri up to a day ahead of time. The sauce is better after it rests.
- Use up leftover ingredients: pinto beans, vegetable broth
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