I’m on a mission this fall to try every variety of winter squash I can get my hands on. There are so many varieties available where I live- each with their own flavor profile and uses. Today, I have an acorn squash recipe for you. Acorn squash is perhaps the most mellow variety of squash flavor-wise, but its delicious none the less. Especially in this Acorn Squash and White Bean Stew.
One of my favorite ways to use acorn squash is in soups + stews. Its texture and flavor is light and delicate lending itself well soups like this one that contain beans and late summer vegetables.
The skin of acorn squash isn’t edible so it needs to be peeled, which can be a little tricky. But a good vegetable peeler is all you need. If you are going to substitute for another type of squash, reach for delicata, carnival or -in a pinch- butternut. Kabocha would be too overpowering here.
This Acorn Squash and White Bean Stew will warm you up on the coldest day. Its hearty and full of veggies and this recipe makes a big pot so you can eat dinner and lunch for a few days. Or you can eat it for every single meal while you’re fighting off a gnarly cold like I did a couple weeks ago. No regrets.
Any white bean will work in this recipe. Northern, navy or cannellini. But, don’t substitute chickpeas. I have made this recipe with chickpeas and their texture doesn’t complement the stew.
I served this stew with a THICK slice of a homemade seeded Irish soda bread spread with my current favorite butter substitute- Country Crock Plant Butter. Let me know if you would be interested in the recipe for a quick Irish Soda Bread Loaf!
Acorn Squash and White Bean Stew
- 2 Tbsp Olive Oil
- 1 Large Onion, small dice
- 2 Ribs Celery, small dice
- 2 Medium Carrots, small dice
- 3 Large Garlic, Minced
- 4 Cups Acorn Squash, peeled + cubed into bite sized pieces
- 5 Cups Vegetable Stock
- 2 Cups Green Beans, trimmed and cut into bitesized pieces
- Pinch Crushed Red Pepper Flakes
- 1 tsp Dried Thyme Leaves
- 4 Cups Chopped Kale
- 1/2 Cup Peas
- Salt and Plenty of Black Pepper to Taste
- 1 Can White Beans, drained and rinsed navy, or northern beans are preferred
- Into a large dutch oven over medium heat, add the olive oil, onion, celery and carrot. Sauté for 4-5 minutes, until the vegetables begin to soften. Add the garlic and saute for 1 minute.
- Add acorn squash and vegetable stock and stir to combine. Add green beans, thyme, crushed red pepper flake and plenty of black pepper. Stir and big to a simmer. Reduce heat to low and simmer for 30 minutes or until the acorn squash is cooked through.
- Add chopped kale, peas and beans. Cover and let simmer for 5 minutes more or until the kale has wilted and softened. Taste and adjust seasoning.
- Remove from heat and serve with a thick slice of your favorite bread.
Happy soup making!