How do you use canned winter squash?

You can use your canned squash in many of the same recipes that you would use fresh squash in, but soups are one of the most popular and easy ways to use winter squash .

Does canned squash get mushy?

Safely canning any low acid food requires a pressure canner to ensure temperatures high enough to destroy Clostridium botulinum spores that produce a dangerous toxin. However, processing squash and zucchini at such high temperatures in a pressure canner would compact them and create an undesirable mush .

Do you eat the skin of winter squash?

All squash skin is edible . However, in the same way you wouldn't eat a banana peel, edible doesn't necessarily mean you want to eat it. Some squash has thin skin that's tasty and tender, while others have a tough shell that even cooked is chewy and stringy.

Can you eat butternut squash skin in soup?

You can eat the skin, so there's no need to peel it . Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

Is it necessary to peel butternut squash before cooking?

Butternut squash skin is edible, but its texture can be tough or papery after cooking. For most recipes, peeling the butternut squash is preferred – that is why I have shared how to peel a butternut squash in this post. For butternut squash soups and stews, it is generally best to remove the skin.

Do you cook butternut squash cut side up or down?

After your squash is cut in half, scoop and discard the seeds, then roast the butternut squash with the skin on, until fork tender. You can roast the butternut squash cut side down or cut side up , you will get a more caramelized squash when roasted cut side down.

Is canned squash good for you?

The antioxidants in squash can play an important role in reducing oxidative stress. In turn, this may help with cancer prevention . The vitamin C and beta-carotene found in squash may help to slow the progression of macular degeneration and reduce the chances of related vision loss.

Is squash better canned or frozen?

We do not recommend canning summer squash or zucchini. We recommend preserving summer squash or zucchini by pickling or freezing . Summer squash is good for you. It is low in calories and many varieties provide vitamin C, potassium and, if the skin is eaten, beta carotene.

How long to process canned squash?

Process filled jars in a pressure canner at 10 pounds pressure for 55 minutes for pints and 90 minutes for quarts , adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

White Bean Stew with Winter Squash and Kale Recipe (2024)

October 22, 2013 By Susan Voisin 87 Comments
Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Privacy Policy.

Jump to Recipe Pin Recipe

Based on the Chilean Porotos Granados, this vegan white bean stew includes butternut squash, kale, and fresh basil for a hearty and flavorful one-pot meal.

I’ve been hearing the internet chatter about the wonders of Rancho Gordo beans for a while, but with no Whole Foods in my town (yet), I thought I wouldn’t get a chance to try them unless I ordered them. But then I saw them in The Fresh Market (which I usually call the Froo-Froo Market because of its fancy prices) and couldn’t resist picking up these pretty Yellow-Eye Beans:

First, let me just say–Ouch! That pound of beans cost me $7-something plus tax. Regular old navy beans in Kroger cost less than a dollar a pound, and if I think too long about how many bucks I could be saving for my daughter’s education, I’d never buy fancy beans again.

But these beans were very good–they cooked quickly in the pressure cooker, became tender without falling apart, and, most importantly, are organically grown. I won’t be shelling out the big bucks for them every day, but I was happy with their flavor and eager to try some of Rancho Gordo’s other varieties.

For my first foray into fancy-bean territory, I made a relatively simple stew modeled on a traditional Chilean dish called Porotos Granados, which is usually made with fresh cranberry beans and topped with a pesto-like mixture of herbs (cilantro, basil, parsley) and hot peppers called pebre. To me, the one ingredient that makes the flavor of porotos granados different from other South American bean stews is the fresh basil, so I wanted to try a variation of it while my basil plants were still thriving.

Because I like to make everything I can a one-pot meal by adding veggies, I threw in a bunch of lacinato kale. I skipped the pebre (many of you know my intolerance for cilantro), increased the seasonings significantly, and served it with some Tabasco garlic sauce.

The results were encouraging: My husband loved it, I really liked it, and my daughter E (who currently claims to hate white beans and squash) ate it under protest and thought it contained too much basil. Since I’ve given up on E loving anything but pasta, I consider that a success.

5 from 4 votes

Print Pin Save Add to Recipe Box

Ingredients

▢ 1 pound dried yellow-eye or navy beans soaked overnight or quick soaked
▢ 1 large onion chopped
▢ 4 cloves garlic minced
▢ 5 cups water
▢ 4 teaspoons smoked paprika divided
▢ 2 teaspoons dried oregano divided
▢ 1 1/2 teaspoon ground cumin divided
▢ 1 teaspoon dried basil
▢ 1 pound winter squash or pumpkin peeled and cut into 3/4-inch dice (I used butternut)
▢ 1 large red bell pepper chopped
▢ 1 jalapeño pepper optional, seeded and finely chopped
▢ 1 15-ounce can diced tomatoes fire-roasted preferred
▢ 1 teaspoon salt or to taste
▢ 1 bunch kale removed from stems and sliced (about 12 ounces,)
▢ 1 cup fresh or frozen corn optional
▢ 1/2 cup chopped fresh basil

Instructions

Make sure to rinse your beans first and check for rocks and then soak overnight in cold water. Or do a quick soak by boiling the beans in enough water to cover by an inch for one minute, and then cover and allow to stand for at least an hour. Drain before proceeding with the recipe.
Heat a pressure cooker or large Dutch oven. (In an electric pressure cooker like the Instant Pot, use the Sauté or Brown setting.) Add the onions and a pinch of baking soda (optional but speeds up the browning). Cook until onion is soft and beginning to brown. Add the garlic and cook for another minute.
Add the beans, water, 2 teaspoons paprika, 1 teaspoon oregano, 1 teaspoon cumin, and dried basil to the pot. If pressure cooking, seal your cooker and bring to high pressure. Cook at high pressure for 8 minutes; then perform a quick release. (Choose the Pressure Cooker or Manual setting on your electric pressure cooker and set the time to 8 minutes; release the steam when the time is up.)If cooking in a regular pot, bring to a boil, reduce heat to a simmer, cover and cook until beans are just barely cooked all the way through, 30 minutes to 1 1/2 hours. Check pot occasionally and add more water to cover the beans if it seems low.
Add the squash along with the remaining seasonings, peppers, tomatoes, and salt, if using. Seal the cooker and cook at high pressure for 8 more minutes. Let pressure come down naturally; after 15 minutes, quick release pressure if necessary. For stovetop cooking, add more water if necessary to cover all ingredients. Cover and simmer until beans and squash are very tender.
Check the seasoning and add more cumin, oregano, or salt to taste. Add the kale and corn and simmer, covered, until the kale is tender. Stir in the basil and cook for another minute before serving.

Notes

Tip: If you have a microwave, you can make the squash much easier to cut by microwaving it for a couple of minutes on high power.

This is a zero-points meal on Weight Watchers Freestyle program.

Nutrition Facts

White Bean Stew with Winter Squash and Kale

Amount Per Serving (1 serving)

Calories 383Calories from Fat 21

% Daily Value*

Fat 2.3g4%

Sodium 589.7mg26%

Carbohydrates 74.3g25%

Fiber 24.3g101%

Sugar 9.9g11%

Protein 25g50%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.

Pin This Recipe

Please pin and share:

Enjoy!

I have no affiliation with Rancho Gordo and have not received any compensation from them. However, this post contains Amazon affiliate links to products I like. When you buy something through them, I receive a commission that helps support this site at no cost to you. Thanks for your purchase!

White Bean Stew with Winter Squash and Kale Recipe (2024)

Ingredients

Instructions

Notes

FAQs

How do you use canned winter squash? ›