Butternut Squash Farro Stew

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Delicious and healthy Butternut Squash Farro Stew recipe that is ready in 30 minutes! It makes an easy, hearty dinner on a winter night.

Winter months are all about stews! Ever since I made a fresh new batch of my vegetable stock, I’ve been obsessed with creating new stew recipes like Smoked Lentil Winter Stew and Lentil and Sweet Potato Stew.

For this stew, I wanted to make the butternut squash the star ingredient. Many of us are used to having butternut squash either in salads or as a side dish. I thought it’d be fun to experiment and make it into a stew.

It turned out so great! I decided to roast the squash while cooking the other stew ingredients to shorten the overall cooking time to 30 minutes.

Roasting is my favorite way to cook butternut squash. It always brings out the nutty taste of the squash and caramelizes it perfectly. Once it’s nice and roasted, we will add the squash to our stew towards the end.

The other two key ingredients in the Butternut Squash Farro Stew are farro and butter beans. I’ve been cooking farro a lot more often and I’m truly in love with this grain! It’s nice to switch things up after making quinoa for so long.

Farro will give our stew some substance and will eliminate the need to serve it with a side of rice or bread. Plus, farro’s nutty taste goes perfectly with butternut squash.

The last main ingredient is butter beans (also known as Lima beans). Butter beans have a creamy texture with a rich and buttery taste. They add a nice velvety bite to our stew.

Right before serving, garnish with fresh parsley or dill to add a fresh element to the dish.

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Butternut Squash Farro Stew

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

Course: Main Course

Cuisine: American

Keyword: butternut squash, farro, stew

Servings: 8 cups

Calories: 221 kcal

Author: Simple Fit Vegan

Ingredients

• 1 butternut squash
• 3 garlic cloves, crushed
• 1 onion, chopped
• 2 red bell peppers, chopped
• 1 bulb fennel, chopped
• 1 32- ounce can of butter beans (also called lima beans)
• 3 cups vegetable stock
• 1/2 cup farro
• 1 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp salt
• 1/4 tsp pepper

Instructions

1. Heat the oven at 400 F / 200 C. Cut butternut squash into small cubes, toss in 1 tbsp olive oil, add a little salt and pepper and place on a baking dish. Bake for 25 mins.

2. While the butternut squash is baking, heat a large pot over medium heat. Add 1 tbs of olive oil and caramelize onions and garlic, about 3-4 minute. Then add red peppers and fennel and cook for 2-3 mins.

3. Add vegetable stock, farro, and salt and pepper. Bring to a boil then cover, reduce heat to medium and cook for 25 mins.
4. Stir in tomato paste. Add butternut squash and butter beans and stir gently. Adjust salt and pepper to taste.
5. Store in the fridge for up to 5 days.

Recipe Notes

Nutrition Information: Calories: 221 Fat: 4.8 g Saturated fat: 0.7 g Carbohydrates: 36.7 g Dietary Fiber: 8.1 g Sugar: 3.7 g Sodium: 14 mg Protein: 9.7 g

My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!