Maple-Roasted Butternut Squash and White Bean Stew
A hearty, sweet-savory stew with roasted squash, creamy white beans, and a touch of maple syrup. This american-inspired soups (vegetarian) ready in about 60 minutes pairs (15 oz), drained and rinsed white beans, vegetable broth, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, peeled and cubed 1-inch butternut squash
- 1 can (15 oz), drained and rinsed white beans
- 3 cups vegetable broth
- 2 tbsp maple syrup
- 1 medium, finely chopped onion
- 1 medium, diced carrot
- 2 cloves, minced garlic
- 1 tsp dried thyme
- 1 tbsp olive oil
- 1/2 tsp salt
- 1 tbsp, chopped fresh rosemary
Instructions
- Step 1: Preheat oven to 400°F. Toss 1.5 lbs peeled and cubed butternut squash with 1 tbsp olive oil, 1/4 tsp salt, and 1/2 tsp dried thyme on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized, stirring once halfway.
- Step 2: While squash roasts, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped onion and 1 medium diced carrot, cooking for 5-6 minutes until softened but not browned.
- Step 3: Add 2 minced garlic cloves and cook for 1 minute until fragrant. Stir in 3 cups vegetable broth, 1 can (15 oz) drained white beans, 2 tbsp maple syrup, and 1/2 tsp salt. Bring to a gentle simmer.
- Step 4: Add roasted butternut squash to the pot, stirring to combine. Simmer uncovered for 10 minutes to meld flavors, then stir in 1 tbsp chopped fresh rosemary.
- Step 5: Taste and adjust salt if needed. Serve hot, optionally garnished with extra rosemary.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Maple-Roasted Butternut Squash and White Bean Stew take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Maple-Roasted Butternut Squash and White Bean Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable broth from drying out.
Can I substitute ingredients in Maple-Roasted Butternut Squash and White Bean Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Maple-Roasted Butternut Squash and White Bean Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Maple-Roasted Butternut Squash and White Bean Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The maple and squash combo was perfect. My kids loved it too!
- ★★★★★
Delicious and healthy. The white beans added a nice texture. Will make again.
- ★★★★★
A comforting dish that's perfect for fall. Made it for my family and they were impressed.
