One-Pot Butternut Squash and Kale Stew

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A hearty, one-pot stew with roasted squash, leafy kale, and warming spices, perfect for chilly evenings. This American-inspired vegetarian recipe, ready in about 45 minutes, pairs butternut squash, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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

• 16 oz, peeled and cubed butternut squash
• 2 tbsp olive oil
• 1 medium, diced onion
• 2 medium, sliced carrots
• 4 cups chicken broth
• 4 oz, stems removed and chopped kale
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and 2 sliced carrots, cooking for 5 minutes until softened and golden at the edges.
2. Step 2: Stir in 16 oz cubed butternut squash, 1 tsp cumin, and 1/2 tsp smoked paprika, cooking for 2 minutes until fragrant.
3. Step 3: Add 4 cups chicken broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes until squash is tender.
4. Step 4: Stir in 4 oz chopped kale and cook uncovered for 3 minutes until kale wilts and brightens in color.
5. Step 5: Taste and adjust seasoning, then serve hot with crusty bread.