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What’s better than a delicious, healthy, low-carb acorn squash vegetable stew?
A delicious, healthy, low-carb acorn squash stew with a spicy kick!
Look, I’m not going to lie – sometimes vegetable stews can be bland. But this recipe kicks it up a notch with cumin, chili and garlic powder and a sauteed onion – just for good measure!
I can’t wait for you to try this curried acorn squash stew. It’s a delectable, spicy recipe that will leave your taste buds tingling for more.
Servings: 4
Prep Time: 15 minutes
Cook Time: 1 hour
What You Need
- 4 tomatoes- peeled, seeded, and chopped
- 1 medium acorn squash- peeled and diced
- 1 large white onion, chopped
- 1 cup of Goya pinto beans
- 1 cup of water
- 3 tablespoons of extra-virgin olive oil (this is my favorite)
- 2 tablespoons of lemon juice
- 2 tablespoons chili powder
- 1 tablespoon McCormick ground cinnamon
- 1 tablespoon of thyme
- 1 tablespoon garlic powder
- 1 teaspoon ground cumin
- salt
- pepper
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What You Do
- Heat extra-virgin olive oil and saute onion in a large sauce pan like this one.
- Add thyme, cinnamon and chili powder and saute for 2 more minutes.
- Add garlic powder, cumin, lemon juice, and tomatoes and mix thoroughly.
- In the large sauce pan, stir in pinto beans, diced acorn squash, and water. Season with salt and pepper and let the stew simmer for about an hour, until squash is tender.
- Add salt and pepper to taste.
Looking for more, incredible Low Carb Keto Recipes? Check this out…
Acorn Squash Stew
4
servings15
minutes1
hour300
kcalDelectable and hearty vegetable stew made with acorn squash, tomatoes, and sauteed onions. The real secret to this recipe are the spices. A delicate blend of thyme, cumin, cinnamon, garlic powder and chili powder blend together to give this acorn squash stew a spicy kick that leaves your taste buds warm and tingly. Let’s get cooking!
Ingredients
4 tomatoes- peeled, seeded, and chopped
1 medium acorn squash- peeled and diced
1 large white onion, chopped
1 cup of pinto beans from Goya
1 cup of water
3 tablespoons of extra-virgin olive oil
2 tablespoons of lemon juice
2 tablespoons McCormick chili powder
1 tablespoon ground cinnamon
3 thyme leaves or 1 tablespoon dried thyme
1 tablespoon McCormick Classic garlic powder
1 teaspoon ground cumin
salt
pepper
Directions
- Heat oil and saute onion in a large sauce pan.
- Add thyme, cinnamon and chili powder and saute for 2 more minutes.
- Add garlic powder, cumin, lemon juice, and tomatoes and mix thoroughly.
- In the large sauce pan, stir in pinto beans, acorn squash, and water. Season with salt and pepper and let stew simmer for about an hour, until squash is tender.
- Add additional salt and pepper (to taste)
Notes
- Add additional chili powder for added spiciness
- Other names: Spicy Acorn Squash Stew, Curried Acorn Squash Stew
- This recipe is great for Fall, but if you are looking for a great easy soup to make for Winter, please check out my Easy Avgolemono Soup with Orzo.
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