Pinto Squash Stew with Chimichurri

02.27.18

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Pinto Squash Stew with Chimichurri | Naturally Ella

We had a thunderstorm yesterday. I know that doesn't sound super out of the norm but when you live in California, rain comes occasionally but I've only been through a handful of thunderstorms. I love spring thunderstorms and it's one of the things I miss about the midwest. This stew is my idea of a perfect thunderstorm meal. Have a delicious piece of bread and a glass of wine; it's the perfect, cozy meal.

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Pinto Squash Stew with Chimichurri

2 servings

A simple, vegan stew perfect for the tail end of winter. Make an extra batch of the chimichurri to use on eggs, sandwiches, and grain bowls.

Prep Time: 10

Cook Time: 20

Total Time: 30

1/2 cup homemade chimichurri
½ medium yellow onion
1 large garlic clove
1 tablespoon olive oil
1 small delicata squash
1 ½ cups cooked pinto beans (drained and rinsed if using canned)
2 to 3 cups vegetable broth
Salt (to taste)
Crushed red pepper (for serving)

Make the chimichurri according to the directions, set aside.
Mince the onion and garlic. Heat a stock pot over medium heat. Add the olive oil followed by the minced onion. Cook until the onion is tender; 6 minutes or so. Add in the garlic and cook for a minute more.
Cut the delicata squash in half, lengthwise. Scoop out the seeds and place the squash, cut-side down. Slice the squash into half-circles, roughly ¼” thick. Add to the pot with the onion and garlic, stirring to coat. Measure in the pinto beans and 2 cups of the vegetable broth. Bring to a boil, reduce to a simmer, and cook until the squash is tender; 10 to 15 minutes. Taste and adjust salt as needed. If the stew is too thick, add ½ cup vegetable broth as needed.
Divide the stew into two bowls and top with 2 to 3 tablespoons of the chimichurri and extra crushed red pepper (optional).

Notes

Tips + Tricks: Make the chimichurri up to a day ahead of time. The sauce is better after it rests.

Use up leftover ingredients: pinto beans, vegetable broth

Prep Time: 10

Cook Time :20

Squash Stew

variations

Squash: Swap the delicata squash out for peeled butternut squash or sweet potatoes.

Grains: If you want to bulk the soup up a bit- add cooked grains like sorghum, farro, or oats. I like the additional texture.

Chimichurri Rojo: Swap the chimichurri version above for this chimichurri rojo.

Explore Delicata Squash

As mentioned above, delicata is a fall treat for me. It's a bit easier to work with and can be used in salads, as a main course, or a personal favorite: tacos. When buying delicata squash, look for the squash that have hard exteriors without soft spots.

Delicata Squash Pizza
Delicata Squash Tacos
Delicata Squash Spring Rolls with Spinach

2 comments on “Pinto Squash Stew with Chimichurri”

Nicole Perry says:

02.28.18 at 5:27 am

Years of living in California has made me love thunderstorms too, even though they're pretty commonplace in NYC during the summer. There's something almost magical about it (provided you're inside, dry, and warm).

Reply
S. Reed says:

09.21.19 at 1:36 pm

Made this the other night. It's an easy, delicious, and healthy stew. Wonderful on a chilly day!

Reply

hi.

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