Squash Stew Recipe

Name: Squash Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 large white onion, diced; 1 tablespoon ground cinnamon; 2 tablespoons chili powder; 4 cloves crushed garlic; 1 tablespoon cumin seeds, toasted; 2 tablespoons fresh lemon juice; 4 large tomatoes - peeled, seeded, and coarsely chopped; 1 medium acorn squash, peeled and diced; 1 cup pinto beans, cooked or canned; 1 cup water; salt and pepper to taste

Servings: persons

3 tablespoons olive oil
1 large white onion, diced
1 tablespoon ground cinnamon
2 tablespoons chili powder
4 cloves crushed garlic
1 tablespoon cumin seeds, toasted
2 tablespoons fresh lemon juice
4 large tomatoes - peeled, seeded, and coarsely chopped
1 medium acorn squash, peeled and diced
1 cup pinto beans, cooked or canned
1 cup water
salt and pepper to taste

1
In a large heavy-bottomed pot, heat olive oil and saute the onion for a few minutes. Add the cinnamon and chili powder and continue to saute for another 2 minutes. Mix in the garlic and cumin seeds, saute for 2 minutes more before adding lemon juice and the tomatoes. Mix thoroughly so the stew doesn't get too chunky.
2
Stir the squash, pinto beans and water into the stew. Season with salt and pepper to taste. Let the stew simmer for 1 hour, or until squash is tender. Stirring occasionally throughout the cooking hour, and add more water if necessary. The finished stew should have a nice, thick stewy texture.
3
Heat a large skillet over a medium-high heat. Place one piece of pita bread at a time into the skillet. When one side of the pita bread gets hot, flip the bread over and heat the other side; approximately 1 minute of cooking per side. Serve the stew with the heated pita bread.

251

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 large white onion, diced, 1 tablespoon ground cinnamon, 2 tablespoons chili powder, and more.

Yes, Squash Stew 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!

Squash Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions