One-Pot Butternut Squash Stew With Fresh Mozzarella

Name: One-Pot Butternut Squash Stew With Fresh Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 medium to large yellow onion, finely chopped; 2 garlic cloves, minced; 1/4 teaspoon red pepper flakes, or to taste; 1 medium-sized butternut squash, peeled, seeded, and diced into 1-inch cubes (approximately 5 cups); 1 large Yukon Gold potato, peeled and diced into 1-inch cubes (approximately 2 cups); 4 cups vegetable or chicken broth; 1 cup frozen shelled edamame (fava beans work here, too); 1 cup frozen corn kernels; 1/2 cup heavy cream; 1 tablespoon finely-chopped fresh basil; 1 cup fresh mozzarella, diced into 1-inch cubes; Salt and pepper to taste

Servings: persons

1 tablespoon vegetable oil
1 medium to large yellow onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon red pepper flakes, or to taste
1 medium-sized butternut squash, peeled, seeded, and diced into 1-inch cubes (approximately 5 cups)
1 large Yukon Gold potato, peeled and diced into 1-inch cubes (approximately 2 cups)
4 cups vegetable or chicken broth
1 cup frozen shelled edamame (fava beans work here, too)
1 cup frozen corn kernels
1/2 cup heavy cream
1 tablespoon finely-chopped fresh basil
1 cup fresh mozzarella, diced into 1-inch cubes
Salt and pepper to taste

1
Heat oil in a large pot or over medium heat. Add onions and cook, stirring, until onions turn a light golden brown, about 7 minutes. Add the red pepper flakes and garlic. Cook, stirring often until fragrant, about 1 minute.
2
Add butternut squash, potatoes, and broth. Stir to combine. Raise the heat to medium-high, bring to a boil, and then reduce the heat to medium-low and cover. Cook for approximately 10 minutes.
3
Remove cover from the pot, and add the edamame and corn. Cook, uncovered, for another 15 minutes or until the vegetables are tender. Stir in cream and chopped basil. Season with salt and pepper to taste.
4
Serve in bowls topped with fresh mozzarella. Leftovers can be kept in the refrigerator for up to a week, or in the freezer for up to a month.

944

kcal

Calories

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 medium to large yellow onion, finely chopped, 2 garlic cloves, minced, 1/4 teaspoon red pepper flakes, or to taste, and more.

Yes, One-Pot Butternut Squash Stew With Fresh Mozzarella 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!