i love butternut squash! i couldn’t resist buying one the other day, and needed to put it to use. i especially love butternut squash with sweet & heat, and cayenne, ginger and cinnamon do the trick here. i was actually going to make a much more fattening dinner, but decided on this leaner choice instead. best of all, it’s all in one pot. 
Ty’s Butternut Squash and Black Bean Stew
2 tbsp. olive or canola oil
1 medium onion, chopped
1 tsp. salt (i used sea salt with sea vegetables)
3-4 cloves of garlic, minced
1 14.5 oz can chopped tomatoes, and their juices
5-6 c. vegetable stock
2 tbsp. chili powder
1/2 tsp. ground ginger
1/2 tsp. cumin
1/4 tsp. cinnamon
1/4 tsp. sugar
1/2 tsp. apple cider vinegar, optional
cayenne pepper to taste, optional (i used 1/2 tsp. for hot)
1 butternut squash, peeled, seeded and chopped into 1/2″ pieces
2 15oz cans black beans, drained and rinsed
(rinsing your canned beans well helps to reduce the gassiness often attributed to eating your friend, the legume.)
Directions:
1. Heat oil in a large dutch oven or pot over medium heat. Add onion and salt, cook until softened, about 5 minutes. Add garlic, and cook for another minute. Add chopped tomatoes and juice, stock, ginger, cumin, cinnamon, sugar, apple cider vinegar, cayenne and butternut squash, stir to combine. Bring up to boil and reduce to low. Cover and simmer for 30 minutes.
2. Add black beans and simmer, uncovered for at least 10 minutes, so flavors can combine.
Results: YUM! my absolute new favorite. next time i’ll add a can of corn in with the beans too.
Tags: black beans, butternut squash, canned tomatoes, soup, stew, vegan stew
