Cozy Butternut Squash & Lentil Stew – A Comforting Fall Dinner

Butternut Squash & Lentil Stew

Nothing says comfort quite like a warm bowl of stew on a chilly evening, and this Cozy Butternut Squash & Lentil Stew hits all the right notes. It’s hearty, naturally creamy from coconut milk, and bursting with earthy spices that make every spoonful irresistible. Perfect for easy fall dinner ideas, this stew is healthy, budget-friendly, and family-approved.

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Ingredients

• 2 tbsp (30 mL) extra-virgin olive oil
• 1 medium onion, diced (about 2 cups/280 g)
• 3–4 large garlic cloves, minced
• 3 cups (400 g) peeled, seeded, and diced butternut squash*
• 1 large sweet potato (450 g), peeled and diced (2 ½ cups/340 g)*
• 3 cups (750 mL) low-sodium vegetable broth
• 1 (14-ounce/398 mL) can diced tomatoes
• 1 (14-ounce/398 mL) can light coconut milk
• ½ cup (100 g) dried red lentils, rinsed
• 3 tbsp (45 mL) tomato paste
• 1 ½ tsp ground turmeric
• 1 ½ tsp ground cumin
• ½ tsp chili powder
• ¼ tsp cayenne pepper (more if you like heat)
• Fine sea salt, to taste (about 1 ½ tsp pink salt)
• Freshly ground black pepper, to taste
• 3 tsp (15 mL) apple cider vinegar (or to taste)
• 1 bunch chard, stemmed and finely chopped

Optional Accompaniments:

• Fresh cilantro or parsley, minced
• Cooked rice
• Garlic powder and chili powder

Step-by-Step Instructions

1. Warm the olive oil in a big pot over medium heat. Toss in the onion and garlic, cooking for 3–5 minutes until the onion turns soft and fragrant.
2. Add diced butternut squash and sweet potato. Sprinkle a pinch of salt and cook a few minutes longer, stirring occasionally.
3. Pour in vegetable broth, diced tomatoes, coconut milk, rinsed lentils, and tomato paste. Stir in turmeric, cumin, chili powder, cayenne, salt, and black pepper. Mix well.
4. Bring stew to a boil, then reduce to medium heat. Simmer uncovered for about 30 minutes, stirring occasionally, until the squash and sweet potato are tender.
5. Stir in apple cider vinegar, taste, and adjust seasonings as needed.
6. (Optional) Blend briefly with an immersion blender for 2–3 seconds to thicken the broth slightly.
7. Add chopped chard and cook another 2 minutes until wilted.
8. Serve over rice, garnish with parsley or cilantro, and sprinkle garlic/chili powder if desired.

Leftovers keep up to 5 days in the fridge and freeze beautifully.

Pro Tips

• Swap lentils: Use chickpeas instead of red lentils for a chunkier texture.
• Time saver: Dice squash and sweet potato small (almond-sized) for faster cooking.
• Greens: Swap chard with kale or spinach for a twist.

Nutrition Info (Per Serving)

Disclaimer: Nutrition facts are estimated and may vary based on your ingredients and preparation.

This Cozy Butternut Squash & Lentil Stew is the perfect fall comfort food — hearty, wholesome, and incredibly easy to make. With warming spices, creamy coconut milk, and nourishing lentils, it’s a go-to dish for healthy fall meals and quick weeknight dinners. Whether you serve it over rice or enjoy it straight from the pot, this stew is sure to become a family favorite.

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