Butternut Stew with Tofu, Corn and Pine Nuts Recipe

Name: Butternut Stew with Tofu, Corn and Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups frozen Silver Queen or other sweet corn kernels, thawed; 4 cups peeled and diced butternut squash; 2 cloves garlic, minced; 1 tsp. salt; 1/2 tsp. white pepper; 4 cups water; 2 Tbs. chicken-flavored broth powder; 4 Tbs. olive oil; 1 lb. firm tofu, diced; 1/4 cup all-purpose flour; 1/2 cup pine nuts; 2 scallions, minced, for garnish

Servings: persons

4 cups frozen Silver Queen or other sweet corn kernels, thawed
4 cups peeled and diced butternut squash
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. white pepper
4 cups water
2 Tbs. chicken-flavored broth powder
4 Tbs. olive oil
1 lb. firm tofu, diced
1/4 cup all-purpose flour
1/2 cup pine nuts
2 scallions, minced, for garnish

1
Place corn in blender or food processor, and puree until coarse.
2
Transfer corn to heavy saucepan, and add squash, garlic, salt, pepper, water and broth powder.
3
Bring to a boil over medium heat, and cook until squash is tender.
4
Meanwhile, heat large skillet over medium heat, and add oil.
5
Toss diced tofu in flour, and saute until browned on all sides.
6
Add pine nuts, and saute 1 minute more.
7
When squash is tender, add tofu and pine nuts, stir and continue cooking 5 minutes.
8
Remove from heat, garnish with scallions and serve.

3032

kcal

Calories

309

Fat

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 4 cups frozen Silver Queen or other sweet corn kernels, thawed, 4 cups peeled and diced butternut squash, 2 cloves garlic, minced, 1 tsp. salt, and more.

Yes, Butternut Stew with Tofu, Corn and Pine Nuts 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!

Butternut Stew with Tofu, Corn and Pine Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions