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.
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).