Buttercup Squash, Parsnip And Cranberry Bean Stew R

Name: Buttercup Squash, Parsnip And Cranberry Bean Stew Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. canola oil; 1 c. sliced celery; 2 x cloves garlic to 3, chopped; 1 x chipotle pepper chopped; 4 lrg tomatoes cored and diced; 1 1/2 Tbsp. paprika; 1 Tbsp. dry oregano Salt and pepper to taste; 2 c. buttercup or possibly butternut squash peeled and diced; 2 c. parsnips peeled and diced; 12 x pearl onions peeled to-16; 1 c. diced carrots; 2 1/2 c. water; 1 1/2 c. cooked cranberry beans liquid removed; 1 c. fresh or possibly frzn corn kernels; 8 x broccoli florets

Servings: persons

1 Tbsp. canola oil
1 c. sliced celery
2 x cloves garlic to 3, chopped
1 x chipotle pepper chopped
4 lrg tomatoes cored and diced
1 1/2 Tbsp. paprika
1 Tbsp. dry oregano Salt and pepper to taste
2 c. buttercup or possibly butternut squash peeled and diced
2 c. parsnips peeled and diced
12 x pearl onions peeled to-16
1 c. diced carrots
2 1/2 c. water
1 1/2 c. cooked cranberry beans liquid removed
1 c. fresh or possibly frzn corn kernels
8 x broccoli florets

1
In a large saucepan, heat oil over medium heat.
2
Add in celery, garlic and chipotle and cook 3 to 4 min.
3
Add in tomatoes, paprika, oregano and salt and pepper; cook over medium-low heat, stirring frequently, till mix resembles thick pulp, about 8 min.
4
Add in squash, parsnips, onions, carrots and water; cook, stirring occasionally, till squash and parsnips are tender, about 30 min.
5
Stir in beans, corn and broccoli.
6
Cover and cook 5 - 10 min more.
7
Serve in a large bowl with brown rice or possibly quinoa on the side, or possibly in a baked pumpkin.
8
NOTES : The mildly sweet flavor and hard texture of parsnips pair well with the delicately flavored buttercup squash; chipotle pepper adds a smoky, peppery nuance.

1408

kcal

Calories

103

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Tbsp. canola oil, 1 c. sliced celery, 2 x cloves garlic to 3, chopped, 1 x chipotle pepper chopped, and more.

Yes, Buttercup Squash, Parsnip And Cranberry Bean Stew Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buttercup Squash, Parsnip And Cranberry Bean Stew Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions