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One Pot Winter Squash Stew

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Ingredients

2 cups, chopped Winter Squash (any type)
1 cup (uncooked) Short Grain Brown Rice
4 cups Vegetable Stock
1/4 head of Green Cabbage
1 can, drained & rinsed Great Northern Beans
2 Shallots
3-4 Garlic Cloves
2 tsp Ground Cumin
1 tsp Sweet Paprika Powder
2 tsp Kosher Salt
1 tsp Freshly Ground Pepper
1-2 Bay Leaf
3-4 Sprigs of Thyme
2 Lemons

One Pot Winter Squash Stew

Easy, comforting, and hearty!

Features:
    • Serves 4
    • Medium

    Directions

    As soon as it gets colder outside, I am all about the soups and stews. Just kidding – I live in Florida and it doesn’t get cold until January/February and that is why I do not wait for the cold, I wait for the produce! Squash is one of my favorite fall and winter harvest. Winter squash can be prepared in endless different ways, roasted, pureed, or sautéed. Walking through the farmer’s markets or grocery stores, I always discover a new type of squash. In this recipe I am using everyone’s favorite butternut squash as well as Kabocha. Kabocha is a pumpkin-shaped Japanese squash and since I had never seen it before, I had to try it! Choose any type of winter squash you can get your hands on.

    As I decided to keep this recipe vegetarian, I included beans to add some protein dish and the brown rice makes it nice and hearty – you won’t go hungry after having a bowl of this! You can also add chicken if you like but I promise, you won’t miss the meat.

    One pot meals are so easy and there is less to clean up! This stew also makes for great leftovers and lunches the next day.

    Steps

    1
    Done

    Toast The Rice & Spices

    Add 1 tbsp of coconut oil and heat up on medium heat then add the chopped shallot and garlic and sauté for about a minute. Next, add the rice, spices, and the juice of 2 lemons and stir to combine. This step lightly toasts the rice and spices which add a nutty flavor to the dish.

    2
    Done

    Add the Vegetables

    Now, add the cubed winter squash, shredded cabbage, vegetable stock, bay leaves and thyme. Cover the pot and simmer the stew for 30 minutes, stirring occasionally.

    After 30 minutes, add the drained and rinsed beans and give it a taste. This is when you can adjust the seasoning by adding more salt, pepper and lemon juice, if needed.

    3
    Done

    Simmer until Squash & Rice Are Done

    Cover the pot and cook for another 5 minutes or until the squash is fork tender and the rice is cooked. I prefer my rice with a bit of a bite.

    Once the squash and rice are cooked, turn off the heat and add the parsley.

    This stew can be refrigerated for up to 4 days.

    Joni

    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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    One Comment Hide Comments

    Love winter squash! Is low-calorie and a good source of dietary fiber.
    An excellent source of vitamin A & C, and a good source of folate, omega-3 fatty acids !!

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