Roasted Butternut Squash & White Bean Stew with Coconut Miso (Vegan)

I only used a quarter of a butternut squash for this and saved the rest for later in the week. Roasted at a high heat until soft and caramelized, then lightly smashed into white beans, coconut milk and miso, it turns into a creamy, savory butternut squash white bean stew that tastes like it simmered for hours. A spoonful of vegan yogurt, a squeeze of lemon and good olive oil keep it bright, and a topping of sautéed kale stalks and ketchup potato chips crushed in a mortar and pestle gives every bite a tangy, salty crunch.

Quick answer: To make roasted butternut squash white bean stew, toss cubed butternut squash with olive oil and spices and roast at 450°F (230°C) for 20 to 25 minutes until soft. Lightly smash it in a pot, add a can of white beans with their liquid, coconut milk and liquid aminos, and simmer for 5 minutes. Stir in vegan cheese and, off the heat, white miso. Finish with vegan yogurt, lemon, olive oil, sautéed kale stalks and crushed ketchup potato chips. It serves 2 and takes about 35 minutes.

Butternut Squash White Bean Stew at a Glance

• Time: about 35 minutes, mostly hands-off roasting
• Serves: 2
• Diet: vegan, dairy-free, gluten-free with GF miso and aminos
• Uses: just ¼ of a butternut squash
• Key technique: roast hot, then smash
• Flavor: sweet, savory, creamy and bright

The Formula: Roast + Smash + Creamy Umami + Bright, Crunchy Finish

• 1. Roast a vegetable hot. Spiced squash at 450°F until soft and caramelized.
• 2. Smash it. Half-mashed squash thickens the stew naturally.
• 3. Add creamy umami. White beans with their liquid, coconut milk, miso, vegan cheese and liquid aminos.
• 4. Finish bright. Vegan yogurt, lemon, a drizzle of olive oil and a crunchy topping of sautéed kale stalks and crushed ketchup chips.

Key Ingredients

• Butternut squash: roasted until sweet and caramelized. A quarter of a medium squash is plenty for 2.
• White beans with their liquid: creamy protein, and the starchy liquid thickens the stew.
• Coconut milk: silky richness that pairs naturally with squash.
• White miso and liquid aminos: deep, savory umami.
• Vegan cheese: a cozy, melty, cheesy finish.
• Vegan yogurt, lemon and olive oil: the bright, tangy finish that keeps it from feeling heavy.
• Spices: smoked paprika, garlic powder and cumin on the squash.
• Sautéed kale stalks: the stems most people throw away, sliced thin and sautéed until tender and lightly browned.
• Ketchup potato chips: crushed in a mortar and pestle for a tangy, salty, crunchy topping. Check the label to make sure your brand is vegan.

How to Make Butternut Squash White Bean Stew

1. Season and roast the squash

Toss the cubed butternut squash with olive oil, smoked paprika, garlic powder, cumin, salt and pepper. Roast at 450°F (230°C) for 20 to 25 minutes, flipping halfway, until soft and caramelized at the edges.

2. Smash it a little

Move the roasted squash into a pot and lightly smash about half of it with a fork. The smashed squash melts into the stew and thickens it, while the chunks keep it hearty.

3. Add the beans and coconut milk

Pour in the white beans with their liquid, the coconut milk and the liquid aminos. Simmer gently for about 5 minutes.

4. Make it cheesy and savory

Stir in the vegan cheese until melted. Off the heat, whisk the miso with a spoonful of the hot liquid and stir it in.

5. Make the crunchy topping

While the stew simmers, slice the kale stalks thinly and sauté them in a little olive oil with a pinch of salt for 4 to 5 minutes, until tender and lightly browned. Crush a handful of ketchup potato chips in a mortar and pestle into coarse crumbs.

6. Finish bright and crunchy

Spoon into bowls and top with vegan yogurt, a squeeze of lemon, a drizzle of good olive oil and fresh herbs, then pile on the kale stalks and crushed ketchup chips right before serving so they stay crunchy.

Tips

• Cut the squash into even 1-inch cubes so it roasts evenly.
• Give the cubes space on the pan so they roast instead of steam.
• Smash only about half the squash for the best texture.
• Always add miso off the heat, and taste before adding salt, since miso and aminos are salty.

Easy Variations

• Swap the squash: sweet potato, pumpkin, kabocha or carrots.
• Swap the beans: chickpeas or butter beans.
• Add greens: stir in spinach or kale at the end.
• Add heat: finish with chili crisp or harissa.

Serving and Storage

Serve with crusty bread, over rice or quinoa, or on its own as a cozy bowl. Leftovers keep 4 days in the fridge; reheat with a splash of water and add fresh yogurt and lemon just before serving.

More Cozy Squash and Bean Recipes

• Easy Butternut Squash and Couscous Soup
• Creamy Butternut Squash Capellini
• Braised Hispi Cabbage in Miso White Bean Broth
• Seared Cabbage Wedges and Mushrooms in Creamy Miso Sauce

Roasted Butternut Squash and White Bean Stew with Coconut Miso

Spiced butternut squash roasted at 450°F until soft, lightly smashed, then simmered with white beans, coconut milk, miso and vegan cheese into a creamy, savory stew. Finished with vegan yogurt, lemon, olive oil, sautéed kale stalks and crushed ketchup potato chips.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Main Course, Soup

Cuisine Fusion

Servings 2 servings

Ingredients

  

Roasted Squash

• ¼ medium butternut squash about 2 cups, peeled and cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• salt and black pepper to taste

Coconut Miso Stew

• 1 can (15 oz) white beans cannellini or butter beans, with their liquid
• ½ cup coconut milk full-fat for the creamiest stew
• 1 tablespoon white miso
• ¼ cup shredded vegan cheese
• 1 tablespoon liquid aminos or soy sauce or tamari
• red pepper flakes optional

Crunchy Topping

• 1 cup kale stalks thinly sliced
• 1 teaspoon olive oil
• 1 pinch salt
• 1 handful ketchup potato chips about ½ cup, check the label to make sure they are vegan

To Finish

• 2 tablespoons plain unsweetened vegan yogurt
• ½ lemon juiced
• good olive oil for drizzling
• fresh herbs parsley, cilantro or chives, optional

Instructions

 

• Preheat the oven to 450°F (230°C) and line a baking sheet with parchment.
• Toss the squash cubes with olive oil, smoked paprika, garlic powder, cumin, salt and pepper. Spread in a single layer and roast for 20 to 25 minutes, flipping halfway, until soft and caramelized at the edges.
• Transfer the roasted squash to a pot and lightly smash about half of it with a fork or potato masher, leaving some chunks.
• Add the white beans with their liquid, the coconut milk and the liquid aminos. Simmer over medium-low heat for 5 minutes, stirring occasionally.
• Stir in the vegan cheese until melted. Take the pot off the heat, whisk the miso with a spoonful of the hot liquid, and stir it in. Season to taste.
• While the stew simmers, sauté the sliced kale stalks in the olive oil with a pinch of salt over medium-high heat for 4 to 5 minutes, until tender and lightly browned. Crush the ketchup chips in a mortar and pestle into coarse crumbs.
• Spoon into bowls and finish with a dollop of vegan yogurt, a squeeze of lemon and a drizzle of olive oil. Top with the sautéed kale stalks and crushed ketchup chips right before serving so they stay crunchy.

Notes

Using a whole squash: Roast it all at once and save the rest for soups, pasta and bowls during the week.

Leftovers keep 4 days in the fridge. Add a splash of water when reheating, then finish with fresh yogurt and lemon.

Keyword butternut squash white bean stew, coconut miso stew, roasted butternut squash recipe, vegan butternut squash stew, white bean stew

Butternut Squash Stew FAQ