Butternut Squash Stew with Quinoa & Beans
It doesn't get anymore comforting than a bowl of hearty butternut squash stew! With quinoa and beans, this is a fantastic plant based meal that comes together so easily. 253 calories and 4 Weight Watchers SP
Servings: 6 Servings
Calories: 252.9kcal
Ingredients
- 2 teaspoon olive oil
- 1 yellow onion chopped
- 4 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 1 ½ lb. (¾-inch) cubed butternut squash (about 5 cups)
- 1 (14 oz.) can petite diced tomatoes
- ⅔ cup dry quinoa
- 4 cups vegetable broth
- 1 (14 oz.) can white kidney beans drained & rinsed
- ¼ cup minced flat-leaf parsley
- 1 ½ oz. pitted kalamata olives quartered*
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large saucepan set over medium heat. Add the onion and cook, stirring occasionally, until the onion is tender and translucent, 6 to 8 minutes.
- Stir in the garlic, oregano, thyme, salt and pepper. Cook for 1 minute.
- Add the butternut squash tomatoes, quinoa and vegetable broth. Bring to a boil, then cover and reduce heat so that the mixture is simmering. It should be a lively simmer.
- Cook until the butternut squash is tender when pierced with a fork, 20 to 25 minutes.
- Using a slotted spoon, transfer half of the non-liquid mixture to a bowl. Using the back of a fork, mash the pieces of butternut squash. Return it all to the saucepan.
- Stir in the beans and simmer for 5 minutes, or until the beans are heated through.
- Stir in the parsley and olives. Season to taste. Serve.
Notes
*If you’re not adding the kalamata olives, you may want to add a little extra salt to compensate for the sodium in the olives.
Weight Watchers Points: 4 (Blue – Freestyle Points) / 5 (Green) / 2 (Purple)
Nutrition
Serving: 1.5cups | Calories: 252.9kcal | Carbohydrates: 46.4g | Protein: 9.3g | Fat: 5g | Saturated Fat: 0.2g | Sodium: 822.6mg | Fiber: 10.5g | Sugar: 8.7g