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  • Prep-time: / Ready In:
  • Makes 9 cups

Smoky and sweet with a touch of heat, this hearty stew is the perfect recipe for a chilly night. Use two colors of bell peppers for a more festive look, and be sure to cut your squash into uniform cubes so everything cooks at the same rate. For a little more creaminess, add a dollop of vegan sour cream on top. Bon appétit!

Butternut Squash and Red Bean Stew in a white bowl on a wooden serving plate


  • 2 cups chopped onions
  • 1 cup chopped carrots
  • 1 cup chopped bell peppers, any color
  • 9 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon ground caraway
  • 1½ lb. butternut squash, peeled and cut into 1-inch cubes (4 cups)
  • 1½ cups chopped tomatoes
  • 1 teaspoon smoked paprika
  • 1 teaspoon sweet paprika
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons oat flour
  • 2 15-oz. cans red kidney beans, rinsed and drained (3 cups)
  • 2 tablespoons red wine vinegar
  • Sea salt, to taste
  • Freshly ground black pepper, to taste


  1. In a Dutch oven combine the first six ingredients (through caraway) and ¼ cup water. Cook over medium about 10 minutes or until vegetables soften, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
  2. Add the next five ingredients (through crushed red pepper) and 2 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes or until squash is fork-tender.
  3. In a small bowl whisk together oat flour and ¼ cup water; stir into stew. Stir in beans and vinegar. Cook 5 minutes more or until thickened. Season with salt and black pepper.

Comments (3)

(5 from 1 votes)
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Theresa4 hours ago
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This was delicious! I used a Crown Prince Squash instead of Butternut and it made for a really rich flavour. Next time I won’t add the flour because it was thick enough.

Jill24 hours ago
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I think this needs some kind of liquid to help the squash cook. The picture shows a juicer stew than mine. There is no way it will need to be thickened.

ed1 week ago
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looks good but useless without calorie and macro information

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit for more.

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