AmericanMedium · Hot
Hearty Pinto Bean and Butternut Squash Stew
A rustic, soul-warming stew where tender butternut squash and creamy pinto beans meld in a fragrant tomato-broth base seasoned with cumin and paprika. Simple, balanced, and deeply satisfying.
Prep
15 min
Cook
30 min
Total
45 min
Method
1
Peel and dice the yellow onion into 1cm pieces. Peel and mince the garlic. Peel and slice the carrot into half-rounds.
2
Peel the butternut squash, remove the seeds, and cut into 2cm cubes. Drain and rinse the pinto beans. Chop the parsley roughly.
3
4
5
Add the butternut squash cubes, pinto beans, chicken broth, and tomato sauce. Stir well to combine. Bring to a gentle boil.
6
Reduce heat to low, cover the pot, and simmer for 22-25 minutes, until the squash is tender when pierced with a fork. Stir occasionally.
7
Remove from heat. Season with salt and black pepper, adjusting to taste. Fold in the chopped parsley.
8
Ladle into deep bowls and serve hot, with crusty bread alongside if you like.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -4
Calories
531
per serving
Source of protein · 26gSource of fibre · 24gLow sugar · 10g
Protein
26g
Carbs
91g
Fat
9g
Sat. fat
6g
Fiber
24g
Sugar
10g
Sodium
1707mg
DiabetesHeart HealthyWeight ManagementBalanced MacrosHigh FiberPlant Forward
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.6
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.4m³
Runoff
0.06g P
pinto beans drives 32% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
2
Sour
2
Bitter
3
Spicy
Textures
ChewyCreamyTender
Aromas
EarthyHerbalPungentSavorySmoky
Kitchen Equipment
Primary Tool
Heavy Bottomed PotHeavy Bottomed PotLadleCan OpenerChef KnifeCutting BoardGarlic PressMeasuring CupsMeasuring Spoons SetVegetable Peeler
Safety & Storage
Cross Contamination
Thoroughly wash all produce under running water. Use separate cutting boards for vegetables and any meat products to prevent cross-contact.
Cooking Temperature
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Storage
Cool stew to 70°F within 2 hours, then to 40°F within 4 hours total. Store in airtight containers for up to 4 days refrigerated or 3 months frozen.
High Risk Population
For pregnant, elderly, or immunocompromised individuals, ensure chicken broth is heated to 165°F and beans are cooked until completely soft with no firmness remaining.
Allergen Warning
Verify chicken broth and tomato sauce ingredient labels as these processed products may contain hidden soy, gluten, or sulfite allergens not visible in the recipe.
Pro Tips
Technique
Take your time building the foundation—this is where the stew finds its soul. Let the onions soften until they are truly translucent and sweet, then bloom the cumin and paprika in that warm oil until the kitchen fills with that deep, earthy fragrance. Rushing here would rob the finished dish of its depth.
Substitution
Should you find yourself without butternut squash, a dense orange-fleshed pumpkin works beautifully—cut it to the same size and it will absorb the broth and spices just as well, maintaining that rustic, satisfying character we are after.
From the chef
Butternut squash and pinto beans are patient ingredients — they hold their shape through a long simmer and reward you with something genuinely warming. The cumin and paprika bloom in the oil first, coating the onion and carrot before the squash goes in, and by the time the tomato broth settles everything together, the pot smells like a proper autumn meal. The beans go in creamy, the squash turns tender but not mushy, and a handful of parsley at the end lifts it all. Serve it from the pot, with bread, while it is still steaming.
TagsOne PotComfort FoodBudget FriendlyMeal PrepAutumnWinterGluten FreeFiber Rich
AllergensSoyGluten
Source: generated · June 12, 2026