Butternut Squash & White Bean Stew
November 11, 2025
Tomato and white bean stew with cannellini beans and lemon zest.
Delicious and perfect for a cold day. The butternut squash is first roasted with warming spices to give a sweet and caramelised taste, then transferred to the stew where it becomes so deliciously soft and creamy, melting in with the other flavours. With white beans added for extra protein and smoothness, and tomatoes giving a nice richness to the stew. Lemon zest is added in the end to brighten. Perfect for an easy vegetarian dinner.
Ingredients
Roasted vegetables
- 1 medium butternut squash — peeled, deseeded, cut into 2–3 cm cubes
- ½ small red onion, cut into thick wedges
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp ground coriander
- Salt & black pepper, to taste
Stew base
- 1 tbsp olive oil
- 1 small leek (white & pale green part), finely sliced
- 1 tbsp tomato paste
- 1 tin (400 g / 14 oz) chopped tomatoes
- 2 tins (400 g / 14 oz) cannellini beans, drained and rinsed
- 250 ml (1 cup) vegetable broth — made with about ½ tsp Marigold vegetable bouillon powder, check your own packaging for exact directions
- 1 tsp dried thyme or oregano (or a few sprigs of fresh)
- ¼ tsp chilli flakes (optional)
- Zest & juice of ½ lemon, plus more to taste
Instructions
1. Roast the vegetables
- Preheat the oven to 200 °C / 400 °F.
- Toss butternut squash and red onion with olive oil, paprika, cumin, coriander, salt, and pepper.
- Spread on a tray and roast 25–30 minutes, until soft and caramelised at the edges.
2. Start the stew base
- In a large pot, heat 1 tbsp olive oil. Add sliced leek and cook 5–6 minutes over medium heat until soft and lightly golden.
- Stir in tomato paste and cook 1–2 minutes to deepen the flavour.
- Add chopped tomatoes, broth, thyme, and chilli flakes.
3. Combine & simmer
- Add the roasted squash and onion to the pot, along with the white beans.
- Stir gently and simmer uncovered for 10-15 minutes, until the sauce thickens and the flavours meld.
- Stir in lemon juice and zest to brighten the stew. Taste and adjust seasoning, add more salt, pepper, or lemon as needed.
Serving Suggestions
- •Delicious with crusty sourdough, flatbread, or cooked grains like spelt, quinoa, or brown rice.
- •For a heartier dinner, serve alongside a simple green salad or roasted vegetables.
Storage & Meal Prep
- •Keeps well in an airtight container in the fridge for 3–4 days; the flavours improve as it sits.
- •Freezes well for up to 2 months. Defrost overnight in the fridge, then reheat gently on the stove with a splash of water or stock.
Variations & Substitutions
- •Vegetables: Swap butternut squash for roasted sweet potato, pumpkin, or carrots.
- •Beans: Use chickpeas or butter beans instead of white beans.
- •Extra greens: Stir in spinach or kale in the last few minutes for added colour and nutrition.
Enjoy!
Delicious and perfect for a cold day. The butternut squash is first roasted with warming spices to give a sweet and caramelised taste, then transferred to the stew where it becomes so deliciously soft and creamy, melting in with the other flavours. With white beans added for extra protein and smoothness, and tomatoes giving a nice richness to the stew. Lemon zest is added in the end to brighten. Perfect for an easy vegetarian dinner.
Ingredients
Roasted vegetables
- 1 medium butternut squash — peeled, deseeded, cut into 2–3 cm cubes
- ½ small red onion, cut into thick wedges
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp ground coriander
- Salt & black pepper, to taste
Stew base
- 1 tbsp olive oil
- 1 small leek (white & pale green part), finely sliced
- 1 tbsp tomato paste
- 1 tin (400 g / 14 oz) chopped tomatoes
- 2 tins (400 g / 14 oz) cannellini beans, drained and rinsed
- 250 ml (1 cup) vegetable broth — made with about ½ tsp Marigold vegetable bouillon powder, check your own packaging for exact directions
- 1 tsp dried thyme or oregano (or a few sprigs of fresh)
- ¼ tsp chilli flakes (optional)
- Zest & juice of ½ lemon, plus more to taste
Instructions
1. Roast the vegetables
- Preheat the oven to 200 °C / 400 °F.
- Toss butternut squash and red onion with olive oil, paprika, cumin, coriander, salt, and pepper.
- Spread on a tray and roast 25–30 minutes, until soft and caramelised at the edges.
2. Start the stew base
- In a large pot, heat 1 tbsp olive oil. Add sliced leek and cook 5–6 minutes over medium heat until soft and lightly golden.
- Stir in tomato paste and cook 1–2 minutes to deepen the flavour.
- Add chopped tomatoes, broth, thyme, and chilli flakes.
3. Combine & simmer
- Add the roasted squash and onion to the pot, along with the white beans.
- Stir gently and simmer uncovered for 10-15 minutes, until the sauce thickens and the flavours meld.
- Stir in lemon juice and zest to brighten the stew. Taste and adjust seasoning, add more salt, pepper, or lemon as needed.
Serving Suggestions
- •Delicious with crusty sourdough, flatbread, or cooked grains like spelt, quinoa, or brown rice.
- •For a heartier dinner, serve alongside a simple green salad or roasted vegetables.
Storage & Meal Prep
- •Keeps well in an airtight container in the fridge for 3–4 days; the flavours improve as it sits.
- •Freezes well for up to 2 months. Defrost overnight in the fridge, then reheat gently on the stove with a splash of water or stock.
Variations & Substitutions
- •Vegetables: Swap butternut squash for roasted sweet potato, pumpkin, or carrots.
- •Beans: Use chickpeas or butter beans instead of white beans.
- •Extra greens: Stir in spinach or kale in the last few minutes for added colour and nutrition.
Enjoy!
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