There’s nothing quite like a simmering pot of stew to make a house feel like a home. This Hearty Winter Squash Stew is the ultimate comfort food, blending the subtle sweetness of winter squash with a warm, aromatic spice mix of cumin and cinnamon. Fresh zucchini adds a tender bite, while a handful of cilantro brightens everything up. But the real star? The fluffy, steamed dumplings that cook right on top, soaking up all that incredible, savory broth. It’s a complete, soul-warming meal, all made in one pot. Let’s get cooking!
Ingredients
• 1½ large yellow onions, about 450g
• 4½ Tbs. olive oil, or 70 ml
• 5 to 6 cloves garlic, minced
• ¾ tsp. ground cumin
• ¾ tsp. cinnamon
• ¾ cup diced hot green chilis, about 115g
• 1½ qt. cooked tomatoes, with liquid, about 1.4 L
• 1¼ lbs. yellow winter squash, peeled and cut in ½-inch cubes, about 570g
• 1½ tsp. salt
• 1½ cups water, or 360 ml
• 1 recipe for Meal Meal Dumplings
• 1¼ lbs. zucchini, cut in ¼-inch slices, about 570g
• 3 to 4 Tbs. fresh-chopped cilantro (coriander leaves)
• 1½ tsp. sugar
Instructions
1. In a large Dutch oven or heavy-bottomed pot, warm the olive oil over medium heat. Add the sliced onions and sauté until translucent and soft, about 8-10 minutes. Stir in the minced garlic, ground cumin, cinnamon, and diced green chilis. Cook for another 2 minutes, stirring constantly until fragrant.
2. Pour in the cooked tomatoes with their liquid, the cubed winter squash, salt, and water. Stir everything together to combine. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 1 hour, allowing the flavors to meld and the squash to become tender.
3. While the stew is simmering, prepare your dumpling batter according to the recipe .
4. After an hour, stir the sliced zucchini, chopped cilantro, and sugar into the stew. Let it cook for another 5 to 6 minutes, just until the zucchini is tender-crisp.
5. Drop the dumpling batter by the teaspoonful onto the surface of the simmering stew, leaving a little space between each one. Cover the pot with a tight-fitting lid and continue to simmer over very low heat for 20 minutes without peeking. The dumplings will steam and become light and fluffy. Serve hot.
Nutritional Information
• Serving Size: 1/8th of stew (without dumplings). Calories: 285kcal. Protein: 6g. Fiber: 9g. Fat: 14g. Carbohydrates: 38g. Please note these are estimates and will vary based on exact used. for dumplings is not included.
Pro Tips
• for the Perfect Stew
• For easier prep, roast the winter squash whole for 15-20 minutes before peeling and cubing. The skin will soften and become much easier to remove.
• Toast the cumin and cinnamon in the pot for 30 seconds before adding the garlic to bloom their flavor and add incredible depth.
• Don’t overcrowd the dumplings. Leave a little space between each one as they will expand significantly as they steam.
• This stew tastes even better the next day! Make the stew base ahead of time, but wait to add and cook the dumplings until you are ready to serve for the best texture.
FAQ
Q: Can I make this winter squash stew vegan
A: Yes, this stew is easily adapted for a vegan diet. The stew base is already plant-based. The only modification needed is to ensure you use a vegan dumpling recipe, one that uses plant-based milk and oil or vegan butter instead of dairy and eggs.
Q: How can I add more protein to this vegetarian stew
A: To boost the protein, stir in a can of rinsed and drained chickpeas or cannellini beans along with the zucchini. You could also add a half-cup of red lentils with the tomatoes and water; they will dissolve as they cook, adding protein and thickening the stew.
Q: Can I make this stew ahead of time
A: Absolutely. This stew is perfect for meal prep as the flavors are even better the next day. Prepare the stew base completely but stop before adding the dumplings. Store the stew in the refrigerator for up to 3 days. When ready to serve, reheat the stew until simmering and then cook the fresh dumplings on top as directed for the best texture.
Q: What kind of winter squash is best for this stew
A: Butternut squash is an excellent and widely available choice due to its sweet flavor and firm texture that holds up well during simmering. However, you could also use kabocha squash, acorn squash, or even pumpkin with great results.
