This is a warming and hearty stew, full of complementary textures and flavors, perfect for autumn or winter meals. This does make a large amount, so if you don’t want leftovers, consider cutting it in half. For us, it was the perfect amount for dinner and lunches the next day. To make this even more of a meal, serve over your favorite grain. I think this would pair beautifully with short-grain brown rice.
4 teaspoons olive oil, divided 1 yellow onion, diced 2 tablespoons garlic, minced 1 tablespoon chili powder 1 tablespoon ground cumin 1 teaspoon ground cinnamon 1 butternut squash, halved and peeled (this tutorial on cutting this challenging squash is helpful!) and cubed Salt and pepper to taste 4 cups low-sodium vegetable broth 15-ounces tomato sauce 15.5-ounces cooked black beans, drained 1 cup frozen corn kernels
In a large pot, heat two tablespoons of the olive oil and spread to cover the bottom of the pan. Heat for one minute over medium heat, then add the onions. Cook the onions, stirring often, for about ten minutes. Feel free to add water, broth or more oil if the onions are sticking.
Add the garlic, chili powder, cumin, cinnamon, butternut squash and salt and pepper to taste. Add remaining two teaspoons of olive oil. Stir, mixing to coat, for two minutes. Add the broth and tomato sauce, bring to a boil and then lower to a simmer. Cook until the squash is fork tender. For me, this was forty minutes. Add the black beans and corn, stirring through, for five minutes. Season to your taste.