Roasted Butternut Squash Stew

Prep 10 min


Cook 30 min


Ready in 40 min

This one-pot meal is perfect for a chilly meatless Monday—or any other day of the week.


  • 1 small butternut squash, peeled and cut into cubes (about 3 cups/750 mL)
  • 1 tbsp plus 1 tsp (20 mL) olive oil, divided
  • 1½ tsp (7 mL) Cinnamon Plus®, divided
  • ½ tsp (2 mL) salt, divided
  •  Optional: ⅛ tsp (0.5 mL) ground cayenne pepper
  • 1 medium onion
  • 1 medium zucchini
  • 2   garlic cloves, pressed
  • 1 can (28 oz. /796 mL) crushed tomatoes
  • 1 can (15 oz./450 mL) chickpeas, drained and rinsed
  • 1½ cup (375 mL) low-sodium vegetable broth
  • 2 cups (500 mL) baby spinach leaves
  • 2 cups (50 mL) cooked quinoa
  •  Optional Toppings: Roasted cashews, chopped cilantro, plain yogurt, hot sauce


  1. Preheat the oven to 400°F (200°C). Combine the squash, 1 tbsp (15 mL) of the oil, ½ tsp (2 mL) of the Cinnamon Plus®, ¼ tsp (1 mL) of the salt, and the cayenne (if using), in a medium bowl.

  2. Place the squash in a single layer on a sheet pan. Bake until tender and beginning to brown, about 20 minutes.

  3. Meanwhile, coarsely chop the onion and slice the zucchini into ¼" (6-mm) half-moons.

  4. Heat the remaining oil in a large pot over medium-high heat. Add the onion and remaining salt and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the remaining Cinnamon Plus™; cook and stir for 30 seconds.

  5. Stir in the tomatoes, chickpeas, zucchini and broth. Bring to a boil, then reduce the heat and simmer for 5 minutes.

  6. Gently stir in the squash. Simmer for 5 minutes. Remove from the heat; add the spinach and stir until wilted.

  7. Serve over cooked quinoa with optional toppings, if you like. Cilantro and cashews are highly recommended!


  • 4  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 420, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 970 mg, Carbohydrate 75 g, Fiber 17 g, Total Sugars 18 g (includes 0 g added sugar), Protein 17 g

Cook's Tips:

Save some time by using store-bought fresh or frozen squash that’s already peeled and cut. Frozen squash won’t get as browned as fresh, but a preheated sheet pan will help.

Easy Change-Ups

Serving Ideas: No quinoa? It’ll be just as delicious over rice, couscous, or toasted naan.

Protein Boost: If you’d like more protein, you can add roasted shrimp or frozen cooked meatballs.

Simple Swaps: This recipe is so flexible. You can substitute cannellini beans for the chickpeas, sweet potatoes for the butternut squash, and broccoli or cauliflower florets for the zucchini.

Recipe Developed for TasteBuds

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