If you already happen to have some roasted squash lying around, this recipe is extremely simple, and if you don’t— roasting up a squash only adds a thin layer of complexity to the dish. I enjoy making these types of dinners – especially when I am having a “lazy” day. Which, happens more often than not around my kitchen. :)
This stew is perfect comfort food, and it makes enough to serve a hungry family of four.
Super Easy Winter Squash Stew – Vegan and Gluten Free
In large pot combine vegetable bouillon, salsa, entire can of whole tomatoes- liquid and all, chopped vidalia onion and chopped potatoes. Cook over medium heat, stirring occasionally, until potatoes are tender (maybe about 20 minutes?).
Once potatoes are tender, your onions should be well cooked also. Stir in squash puree, chili powder, and pumpkin pie spice. Simmer over low heat for about 10-15 minutes, to let flavors meld. Stir in both cans of beans (again, make sure they are drained and rinsed!). Let stew simmer an additional 5-10 minutes.
Salt to taste and serve hot. Garnish with roasted squash seeds for an extra treat.
See… super easy!
* To roast a squash, simply slice squash in half, lengthwise. Scoop out seeds and place face down onto a baking dish or deep sided jelly roll pan. Add about 2 tablespoons of water to pan. I also added 2 cloves of freshly chopped garlic to the pan (right in between the two squash halves) before roasting to infuse the yummy garlicky flavor into my squash. Bake at 350 °F for about 30 minutes, or until squash is fork tender.