Savory Squash and Veggie Stew Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 1 large butternut squash, about 2 pounds
  • 2 tablespoons coconut oil
  • 1 medium onion, chopped (optional)
  • 2-4 garlic cloves, minced (optional)
  • 1 medium carrot, chopped
  • 1 stalk of celery
  • 2 cups cooked black beans (if buying pre-cooked please try to source from a carton not a can)
  • 1 zucchini, chopped
  • 2 cups vegetable broth
  • 2 teaspoons ground cumin
  • 1 teaspoon dried or 3 tsp. fresh oregano
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Serve with: ¼ cup minced fresh cilantro or parsley. Brown rice or quinoa, for serving (optional)
  1. Preheat the oven to 375°F.
  2. Cook squash whole on a baking sheet. Bake for 40-50 minutes, or until you can pierce through with a knife, with a little resistance. When cool enough to handle, scrape out the seeds and fibers. Slice and peel, then cut into large dice.
  3. Heat the coconut oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
  4. Add the squash and all the remaining ingredients, and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20-25 minutes. Season to taste with salt and pepper. Serve in bowls over brown rice or quinoa, if desired. It is quite filling even without rice or quinoa.
Recipe by Solluna by Kimberly Snyder at