One Pot Winter Squash Stew

One Pot Winter Squash Stew

Share it on your social network:

Or you can just copy and share this url


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

One Pot Winter Squash Stew

Easy, comforting, and hearty!

  • Serves 4
  • Medium




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 to the 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.



Do Your Prep

Start with the butternut and kabocha squash. Peel them then cut them into half lengthwise. Using a large spoon remove all of the seeds and stringy meat, then chop into bite-size cubes.

Peel and finely chop the shallots.

Peel and mince or grate the garlic cloves. I like using my garlic press for this.

Cut off a quarter of the cabbage head and throughout wash the leaves. Chop into thin strip.

Drain and rise your canned beans and set aside.

Lastly, get your spices ready.


Toast The Rice & Spices

Add 1 tbsp of oil (I use coconut or avocado oil) to your soup pot and heat on medium heat.

Once the pot is hot, add the chopped shallots and minced/grated 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.


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.


Simmer until Squash & Rice Fully Cooked

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 stored in the refrigerator for up to 4 days.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. 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 social media via @foodbyjonister. Happy cooking and eating!

Wild Mushroom and Bell Pepper Sauce Spaghetti
Turmeric and Maple Syrup Roasted Carrots
Wild Mushroom and Bell Pepper Sauce Spaghetti
Turmeric and Maple Syrup Roasted Carrots

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 !!

Add Your Comment