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Pinto Squash Stew with Chimichurri

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 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Author Erin Alderson

Ingredients

  • 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

Instructions

  • 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