Butternut Squash and Black Bean Stew with Tomatoes

Eileen Hineline


I am diabetic and looking for meals that are healthy and taste good and low carbs and low sugar is not easy, with some research, I found this recipe! It is loaded with very healthy and good ingredients! Enjoy!


☆☆☆☆☆ 0 votes

25 Min
35 Min
Stove Top


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    2 teaspoons vegetable oil
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    1 medium onion, chopped
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    2 cloves garlic, minced
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    1 1/2 pounds butternut squash, peeled and cut into bite-size pieces(or use pre-cut butternut squash)
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    1 (14.5 ounce) can del monte® diced tomatoes with zesty mild green chilies, undrained
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    1 (14.5 ounce) can vegetable broth
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    1/2 cup water
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    1 teaspoon ground cumin
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    1 teaspoon dried oregano
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    1/4 teaspoon black pepper
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    1 (14.5 ounce) can del monte® french-cut seasoned green beans with roasted garlic, undrained
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    1 (15 ounce) can black beans, rinsed and drained
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    hot cooked couscous
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    chopped fresh cilantro (optional)
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    ***tips - can be served over brown rice. you can use italian seasoning too or other spices of your choice to bring out more flavor. other flavored broths may be used too.

How to Make Butternut Squash and Black Bean Stew with Tomatoes


  1. Heat oil over medium heat in a large pot. Cook onion and garlic in hot oil for 4 minutes or until tender. Stir in squash, undrained canned diced tomatoes, broth, water, cumin, oregano and black pepper.
  2. Simmer, covered, for 30 minutes or until squash is tender. Stir in undrained canned seasoned green beans and black beans. Cook for 5 more minutes or until heated through. Serve over hot cooked couscous. If desired, sprinkle with cilantro.

Printable Recipe Card

About Butternut Squash and Black Bean Stew with Tomatoes

Course/Dish: Casseroles
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Diabetic
Other Tags: For Kids Healthy

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