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Roasted Butternut Squash Stew

This one-pot meal is perfect for a chilly meatless Monday—or any other day of the week.

Ingredients

    • 1 small butternut squash, peeled and cut into cubes (about 3 cups/750 mL)
    • 1 tbsp plus 1 tsp (20 mL) olive oil, divided
    • 1½ tsp (7 mL) Cinnamon Plus™, divided or Pumpkin Pie Spice
    • ½ tsp (2 mL) salt, divided
    • Optional: ⅛ tsp (0.5 mL) ground cayenne pepper
    • 1 medium onion
    • 1 medium zucchini
    • 2 garlic cloves, pressed
    • 1 can (28 oz. /796 mL) crushed tomatoes
    • 1 can (15 oz./450 mL) chickpeas, drained and rinsed
    • 1½ cup (375 mL) low-sodium vegetable broth
    • 2 cups (500 mL) baby spinach leaves
    • 2 cups (50 mL) cooked quinoa
    • Optional Toppings: Roasted cashews, chopped cilantro, plain yogurt, hot sauce

Directions

  1. Preheat the oven to 400°F (200°C). Combine the squash, 1 tbsp (15 mL) of the oil, ½ tsp (2 mL) of the Cinnamon Plus™, ¼ tsp (1 mL) of the salt, and the cayenne (if using), in a medium bowl.
  2. Place the squash in a single layer on a sheet pan. Bake until tender and beginning to brown, about 20 minutes.
  3. Meanwhile, coarsely chop the onion and slice the zucchini into ¼" (6-mm) half-moons.
  4. Heat the remaining oil in a large pot over medium-high heat. Add the onion and remaining salt and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the remaining Cinnamon Plus™; cook and stir for 30 seconds.
  5. Stir in the tomatoes, chickpeas, zucchini and broth. Bring to a boil, then reduce the heat and simmer for 5 minutes.
  6. Gently stir in the squash. Simmer for 5 minutes. Remove from the heat; add the spinach and stir until wilted.
  7. Serve over cooked quinoa with optional toppings, if you like. Cilantro and cashews are highly recommended!