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4.43 from 28 votes
Overehead shot of a white bowl of Butternut Squash and Sweet Potato Stew and a ladle in it
Butternut Squash and Sweet Potato Stew
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins

Butternut squash and sweet potato stew, a healthy Fall recipe. Warm, comforting, and so tasty. Vegan, gluten free.

Course: Main Course
Cuisine: Romanian
Keyword: butternut squash recipes
Servings: 2 people
Calories: 372 kcal
Author: Daniela Apostol
  • 1/2 medium butternut squash
  • 2 medium sweet potatoes
  • 1 onion
  • 800 ml vegetable stock
  • 1 cup fresh or frozen baby spinach
  • 1 can beans (400 g)
  • 2 tbsp tomato purée
  • 2 tbsp vegetable oil
  • salt and pepper to taste
  • parsley to garnish
  1. Peel and cube the butternut squash and sweet potatoes.
  2. Roughly chop the onion, heat up the oil in a pan and fry them for 2-3 minutes.

  3. Add the butternut squash and sweet potatoes, cover with vegetable stock and leave to cook until they are tender.
  4. Add the cooked beans and spinach, followed by the tomato purée.

  5. Give it a good stir, season with salt and pepper to taste, and garnish with freshly chopped parsley.

Recipe Video

Recipe Notes
  • To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
  • The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.


Nutrition Facts
Butternut Squash and Sweet Potato Stew
Amount Per Serving
Calories 372 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 11g55%
Sodium 1699mg71%
Potassium 1365mg39%
Carbohydrates 61g20%
Fiber 9g36%
Sugar 16g18%
Protein 5g10%
Vitamin A 40835IU817%
Vitamin C 54.7mg66%
Calcium 165mg17%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.