1 ½cupscooked pinto beansdrained and rinsed if using canned
2 to 3cupsvegetable broth
Saltto taste
Crushed red pepperfor 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