Pinto Squash Stew with Chimichurri

Pinto Squash Stew with Chimichurri

Pinto Squash Stew with Chimichurri | Naturally Ella

We had a thunderstorm yesterday. I know that doesn’t sound super out of the norm but when you live in California, rain comes occasionally but I’ve only been through a handful of thunderstorms. I love spring thunderstorms and it’s one of the things I miss about the midwest. This stew is my idea of a perfect thunderstorm meal. Have a delicious piece of bread and a glass of wine; it’s the perfect, cozy meal.

Pinto Squash Stew with Chimichurri

A simple, vegan stew perfect for the tail end of winter. Make an extra batch of the chimichurri to use on eggs, sandwiches, and grain bowls.


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


  1. Make the chimichurri according to the directions, set aside.
  2. Mince the onion and garlic. Heat a stock pot over medium heat. Add the olive oil followed by the minced onion. Cook until the onion is tender; 6 minutes or so. Add in the garlic and cook for a minute more.
  3. Cut the delicata squash in half, lengthwise. Scoop out the seeds and place the squash, cut-side down. Slice the squash into half-circles, roughly ¼” thick. Add to the pot with the onion and garlic, stirring to coat. Measure in the pinto beans and 2 cups of the vegetable broth. Bring to a boil, reduce to a simmer, and cook until the squash is tender; 10 to 15 minutes. Taste and adjust salt as needed. If the stew is too thick, add ½ cup vegetable broth as needed.
  4. Divide the stew into two bowls and top with 2 to 3 tablespoons of the chimichurri and extra crushed red pepper (optional).


Recipe Notes

Tips + Tricks: Make the chimichurri up to a day ahead of time. The sauce is better after it rests.

Use up leftover ingredients: pinto beans, vegetable broth

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Squash Stew


Squash: Swap the delicata squash out for peeled butternut squash or sweet potatoes.

Grains: If you want to bulk the soup up a bit- add cooked grains like sorghum, farro, or oats. I like the additional texture.

Chimichurri Rojo: Swap the chimichurri version above for this chimichurri rojo.