MexicanMedium · Hot
Pinto Bean and Butternut Squash Stew
A hearty, warming stew combining creamy pinto beans with tender cubes of butternut squash in a spiced tomato broth, finished with fresh parsley and a drizzle of good olive oil.
Prep
15 min
Cook
30 min
Total
45 min
Method
1
Peel and medium-dice the butternut squash into 1-inch cubes. Peel and medium-dice the potatoes and carrots. Dice the yellow onion. Mince the garlic cloves. Drain and rinse the pinto beans.
2
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering, about 1 minute. Add the diced onion and cook, stirring occasionally, until softened and translucent, 5-6 minutes.
3
4
Pour in the chicken broth and tomato sauce, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a gentle boil.
5
Add the butternut squash cubes, diced potatoes, and diced carrots. Stir to combine, then return to a boil.
6
Stir in the rinsed pinto beans. Reduce the heat to a steady simmer.
7
8
Season with the remaining salt and black pepper. Taste and adjust seasoning as needed. The stew should be thick and hearty.
9
Ladle into deep bowls and finish with a generous sprinkle of fresh chopped parsley. Drizzle with extra virgin olive oil if desired. Serve with crusty bread alongside.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -5
Calories
642
per serving
Source of protein · 32gSource of fibre · 25gLow sugar · 9gLow saturated fat · 4g
Protein
32g
Carbs
103g
Fat
13g
Sat. fat
4g
Fiber
25g
Sugar
9g
Sodium
2076mg
DiabetesHeart DiseaseHigh FiberPlant Forward
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
A
Environmental impact
Very low impact
A–E · lower is better · includes estimates
kg CO2e
0.8
per serving
ACarbonAEU all-round· both agree
Water
0.7m³
Runoff
0.09g P
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
5
Sweet
6
Salty
2
Sour
1
Bitter
4
Spicy
Textures
CreamyHeartySaucyTender
Aromas
EarthyHerbalSavorySmokySpicy
Kitchen Equipment
Primary Tool
Dutch OvenTechniques
Safety & Storage
Cross Contamination
Use clean, sanitized cookware and utensils. If this stew is prepared in a kitchen that also handles fish, shellfish, peanuts, or tree nuts, thoroughly clean all surfaces and tools before use to prevent allergen cross-contact.
Cooking Temperature
Bring stew to a full boil when adding squash, potatoes, and beans. Maintain steady simmer (185-200°F) during the 25-30 minute cooking period. Use a thermometer to verify vegetables reach fork-tender state, ensuring proper heat penetration throughout.
Storage
Cool stew to room temperature within 2 hours of cooking, then refrigerate in airtight containers at 40°F or below. Consume within 3-4 days refrigerated, or freeze at 0°F for up to 3 months. Reheat to 165°F throughout before serving.
Allergen Warning
Verify chicken broth ingredients carefully. Some brands include celery, wheat, or soy derivatives. If cooking for individuals with food allergies, use a certified allergen-free broth or prepare homemade broth from controlled ingredients.
High Risk Population
Infants, elderly individuals, and immunocompromised persons should only consume stew after reaching safe internal temperature (165°F). Ensure beans are fully cooked and soft to improve digestibility for sensitive populations.
Pro Tips
Technique
Don't rush the aromatics—that onion, garlic, and spice base is your foundation. Let the onions go soft and translucent before adding anything else, and when you add those spices, give them a full minute to bloom in the oil. That's where the depth comes from, the same way I build flavor on a skewer before it ever hits the grill.
Substitution
If butternut squash isn't available, sweet potato works beautifully here—just adjust the simmer time since it cooks slightly faster. The broth will still thicken up nice and velvety, and you've got yourself a gorgeous bowl either way.
From the chef
Pinto beans and butternut squash might not be my usual skewer territory, but these two follow the same rules — build flavor in layers, don't rush, and let the heat do the work. The cumin and paprika bloom in olive oil with onion and garlic first, and that base is what carries the whole stew. Squash and potato go in together so they reach tenderness at the same time, and the pinto beans soak up that spiced tomato broth until everything is thick and cohesive. Finish with fresh parsley and a drizzle of good olive oil — that brightness at the end is what separates a stew that satisfies from one that just fills you up.
TagsHeartyWarmingOne PotWeeknight Dinner
AllergensCeleryGluten
Source: generated · June 12, 2026