Squash, Bean, and Corn Stew Recipe

Squash, Bean, and Corn Stew Recipe

How To Make Squash, Bean, and Corn Stew

Rich beans, nutty butternut squash, and tender corn simmered in a rich tomato sauce, makes up this deliciously hearty and healthy corn stew!

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • ¼cupolive oil
  • 2onions
  • 2garlic cloves
  • ½tsppaprika
  • ¼tspcayenne
  • 1tspdried oregano
  • 2tbsppimientos,(one 4 oz jar), drained, chopped
  • 1cuptomatoes in thick puree,(from a 15 oz can), canned, crushed
  • 1butternut squash,(about 2 lbs)
  • cupwater
  • 2tspsalt
  • 2cupskidney beans,(one 19 oz can), canned, drained and rinsed
  • 2cupsfresh corn kernels,(cut from about 4 ears), or frozen
  • ½cupfresh basil,chopped, optional


  1. In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, for about 5 minutes, until translucent. Add the garlic, paprika, cayenne, and oregano and cook, stirring, for about 1 minute until fragrant..

  2. Stir in the pimientos, tomatoes, squash, water and salt and bring to a simmer. Cook the stew, covered, stirring occasionally, for about 15 minutes until the squash is almost tender

  3. Uncover and simmer vigorously for about 5 minutes, until almost no liquid remains in the pan. Add the beans and corn and cook for about 5 minutes, until the corn is just tender. Stir in the basil.

  4. Serve warm, and enjoy!


  • Calories: 610.77kcal
  • Fat: 15.62g
  • Saturated Fat: 2.16g
  • Monounsaturated Fat: 10.15g
  • Polyunsaturated Fat: 2.31g
  • Carbohydrates: 96.31g
  • Fiber: 29.07g
  • Sugar: 10.88g
  • Protein: 26.78g
  • Sodium: 1150.59mg
  • Calcium: 229.52mg
  • Potassium: 2134.83mg
  • Iron: 9.29mg
  • Vitamin A: 706.66µg
  • Vitamin C: 41.22mg
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