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
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
Find it online: https://naturallyella.com/pinto-squash-stew/