Prepare to embark on a culinary journey that will tantalize your taste buds and warm your soul! This Spanish-inspired stew is not just a meal—it's an experience that combines the smoky richness of chorizo, the creamy texture of cannellini beans, and the sweet, velvety butternut squash into one incredible dish. Whether you're looking to impress dinner guests or simply craving a hearty meal that promises to comfort and satisfy, this recipe is your ticket to flavor paradise.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Spanish
Serves: 6 servings
Ingredients
- 1 pound chorizo, sliced
- 1 can (15 oz) cannellini beans, drained
- 2 cups butternut squash, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Slice the chorizo into rounds, chop the onion, mince the garlic, and cube the butternut squash into bite-sized pieces. Drain and rinse the cannellini beans under cold water.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the sliced chorizo and sauté for about 5 minutes, or until it begins to brown and release its flavorful oils.
- Add the chopped onion to the pot with the chorizo. Cook for about 3-4 minutes, stirring occasionally, until the onion becomes translucent and soft.
- Stir in the minced garlic and continue to cook for an additional 1-2 minutes, until the garlic is fragrant but not burnt.
- Next, add the cubed butternut squash to the pot. Stir well to combine all the ingredients, allowing the squash to absorb the flavors of the chorizo and spices.
- Sprinkle in the paprika, cumin, salt, and pepper. Mix thoroughly to ensure that the spices evenly coat the vegetables and chorizo.
- Pour in the vegetable broth, ensuring that all the ingredients are submerged. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20 minutes.
- After 20 minutes, add the drained cannellini beans to the pot. Stir gently to incorporate the beans into the stew, being careful not to break them apart.
- Continue to simmer the stew for an additional 10 minutes, uncovered, to allow the flavors to meld and the butternut squash to become tender.
- Once the stew is ready, taste and adjust the seasoning with more salt and pepper if needed. If you prefer a thicker stew, you can mash a few pieces of butternut squash against the side of the pot to thicken the broth.
- Serve the Chorizo Cannellini Bean and Butternut Squash Stew hot, garnished with fresh herbs such as parsley or cilantro if desired. Enjoy with crusty bread or over rice for a hearty meal.
Tips
- Chorizo Selection: Choose high-quality Spanish chorizo for the most authentic flavor. The type of chorizo will significantly impact the overall taste of your stew.
- Squash Preparation: Cut butternut squash into uniform, bite-sized pieces to ensure even cooking and a consistent texture throughout the stew.
- Spice Layering: Toast your spices (paprika and cumin) briefly before adding liquids to enhance their depth and complexity.
- Broth Matters: Use a good-quality vegetable broth. If possible, opt for a low-sodium version so you can control the salt level.
- Texture Tip: For a thicker stew, gently mash some of the butternut squash against the pot's side during the final cooking stage.
- Make-Ahead Friendly: This stew tastes even better the next day, so don't hesitate to make it in advance and reheat.
- Serving Suggestions: Serve with crusty bread, over rice, or with a dollop of sour cream for added richness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 18g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 45mg
