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Delicious and healthy Butternut Squash Farro Stew recipe that is ready in 30 minutes! It's an easy hearty dinner on a winter night. Also makes perfect left-overs and is great as a vegan meal prep! #veganrecipe #stew #vegandinner
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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