Naturally Ella · by Erin Alderson
Pinto Squash Stew with Chimichurri
NUTRITION · PER SERVING30M COOK
CAL 26%·PRO 33%
CARBS 64G50% OF CAL
14G FIBER40G OTHER10G TOTAL SUGAR
FAT 26G45% OF CAL
3G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple vegan stew of roasted squash and pinto beans in vegetable broth with fresh chimichurri. Earthy and herbaceous, hearty and warming for winter.
mainsoupbeans🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/2 cup homemade chimichurri
- ½ medium yellow onion
- 1 large garlic clove
- 1 tablespoon olive oil
- 1 small delicata squash
- 1 ½ cups cooked pinto beans (drained and rinsed if using canned)
- 2 to 3 cups vegetable broth
- Salt (to taste)
- Crushed red pepper (for serving)
At a glance
PER SERVING · TIME 30M
CAL 26%·PRO 33%
CARBS 64G50% OF CAL
14G FIBER40G OTHER10G TOTAL SUGAR
FAT 26G45% OF CAL
3G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1761mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1295mg
- Calcium
- 171mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1761MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.