Vegan Winter Squash Stew


3 cups (about 1 1/2 lbs) butternut squash, peeled and cubed
1 large onion, diced
2 1/2 cups water
2 tsp paprika
1/2 tsp ground coriander
1 tsp ground cumin
1/2 tsp salt
1 tbsp minced chipotle in adobo
1 (14.5oz) can diced tomatoes, undrained
2 tbsp tomato paste
2 cups frozen whole-kernel corn
2 (15 oz) cans pinto beans, rinsed and drained


Heat a large, oiled Dutch oven or other heavy pan, and add squash cubes and onion. Saute for about 5 minutes, then add 1 cup water and paprika, cumin, coriander and chipotle. Cover and cook for a further 5 minutes.

Add the remaining 1 1/2 cups of water, salt, tomatoes and tomato paste and simmer covered for about 20 minutes.

Add the whole-kernel corn and beans, cover and cook for a further 15 minutes.

Deliciously served with crusty bread.

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