30+ Hearty February Squash Stew Recipes to Warm Your Soul

As February rolls in with its cold temperatures and shorter days, there’s no better way to stay cozy and nourished than with a hearty bowl of squash stew.

The natural sweetness and creamy texture of squash make it an ideal base for comforting stews, while the endless flavor combinations ensure that your taste buds are always delighted.

From winter squashes like butternut, acorn, and pumpkin to the delightful addition of hearty vegetables, legumes, and aromatic spices, these squash stews are perfect for warming up on a chilly evening.

Whether you prefer vegan, vegetarian, or meaty versions, you’ll find a stew recipe here that fits your craving. With 30+ delicious February squash stew recipes to choose from, you’re bound to discover new favorites for the entire family.

Get ready to savor the season’s best produce in these easy-to-make, comforting dishes!

30+ Hearty February Squash Stew Recipes to Warm Your Soul

February is the perfect time to indulge in comforting squash stews, offering warmth, flavor, and nourishment for both your body and soul.

With so many variations to explore, including hearty vegetable-packed versions, creamy coconut-infused dishes, and spice-filled delights, you can enjoy a new recipe every week throughout the month.

Whether you’re feeding a family or meal-prepping for the week ahead, these squash stews are not only satisfying but also packed with vitamins and nutrients.

So, grab your favorite squash and start cooking! These 30+ February squash stew recipes will undoubtedly bring cozy moments and delicious memories to your kitchen.

Hearty February Butternut Squash Stew

This delicious February butternut squash stew is packed with rich, comforting flavors, making it the perfect dish to warm up your chilly winter evenings. The combination of sweet butternut squash, savory root vegetables, and fragrant spices creates a satisfying and hearty meal that will leave you feeling nourished and cozy. It’s also vegetarian, making it suitable for a variety of dietary preferences, while still delivering a deeply satisfying taste.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 large onion, diced
• 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground turmeric
• 1 tsp cumin
• 1/2 tsp ground ginger
• 1/2 tsp cinnamon
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onions, carrots, parsnips, and celery, and sauté for about 5 minutes, or until the vegetables begin to soften.
2. Add the minced garlic, turmeric, cumin, ginger, and cinnamon, and cook for another 1-2 minutes, stirring to combine and release the flavors of the spices.
3. Add the cubed butternut squash, diced tomatoes (with their juice), and vegetable broth to the pot. Stir to combine all the ingredients.
4. Bring the stew to a simmer, reduce the heat, and cover. Let it cook for about 30 minutes, or until the squash and other vegetables are tender.
5. Season the stew with salt and pepper to taste. If you prefer a smoother consistency, use an immersion blender to puree part of the stew, or leave it chunky for a heartier texture.
6. Ladle the stew into bowls and garnish with freshly chopped parsley.

This hearty butternut squash stew is a comforting, nutritious, and easy-to-make dish that perfectly captures the essence of February’s colder weather. The subtle sweetness of the squash balances beautifully with the warm, earthy spices, creating a dish that is both flavorful and satisfying. Whether enjoyed on its own or paired with a warm loaf of bread, this stew is sure to be a hit for anyone craving a cozy, healthy meal.

Spicy February Acorn Squash and Lentil Stew

For a flavorful twist on traditional winter stews, this spicy acorn squash and lentil stew brings together the sweetness of acorn squash, the heartiness of lentils, and the boldness of spices. It’s a vegan-friendly dish that delivers protein, fiber, and a warm kick, making it the perfect option for a nourishing dinner. Packed with nutrients, this stew will leave you feeling full and satisfied while keeping you cozy during the cold February days.

Ingredients:

• 2 medium acorn squashes, halved, seeded, and cubed
• 1 cup dried green lentils, rinsed
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (optional for extra heat)
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Place the acorn squash halves on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for about 30 minutes, or until the squash is tender and easily pierced with a fork.
2. While the squash is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion, garlic, and bell pepper, and sauté for 5-7 minutes, or until softened.
3. Stir in the smoked paprika, cumin, and cayenne pepper, and cook for 1-2 minutes until the spices become fragrant.
4. Add the diced tomatoes, lentils, and vegetable broth to the pot, bringing the mixture to a boil. Reduce the heat to low, cover, and simmer for about 25 minutes, or until the lentils are tender.
5. Once the acorn squash is roasted, remove it from the oven and scoop out the flesh. Add the squash to the stew, stirring it in to combine with the other ingredients.
6. Season with salt and pepper to taste, and let the stew simmer for an additional 5-10 minutes to allow the flavors to meld together.
7. Serve the stew in bowls, garnished with freshly chopped cilantro.

This spicy acorn squash and lentil stew is a vibrant and flavorful dish that combines the sweetness of roasted squash with the hearty, earthy flavor of lentils. The spices give it just the right amount of warmth and complexity, while the addition of roasted squash makes each bite feel like a celebration of February’s seasonal produce. It’s a filling, nutritious, and satisfying meal that’s perfect for any chilly evening.

Comforting February Delicata Squash and Potato Stew

This February delicata squash and potato stew is the epitome of comfort food. With its smooth texture, hearty ingredients, and flavorful broth, it’s the ideal dish to serve when the weather turns cold and dreary. The combination of tender delicata squash, creamy potatoes, and savory aromatics creates a dish that is both nourishing and soul-soothing. This stew is versatile enough to be enjoyed by vegetarians and meat-lovers alike.

Ingredients:

• 1 medium delicata squash, peeled, seeded, and cubed
• 4 medium potatoes, peeled and cubed
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 2 cups whole milk (or non-dairy milk for a vegan version)
• 2 tbsp olive oil
• 1 tsp thyme
• 1/2 tsp rosemary
• Salt and pepper to taste
• 2 tbsp butter (optional, for extra richness)
• Fresh thyme sprigs (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-5 minutes, or until translucent.
2. Add the minced garlic, thyme, and rosemary, and cook for another 1-2 minutes to release the flavors of the herbs.
3. Add the cubed delicata squash and potatoes to the pot, stirring to combine with the aromatics.
4. Pour in the vegetable broth and bring the mixture to a simmer. Cover the pot and cook for 25-30 minutes, or until the squash and potatoes are tender.
5. Stir in the milk (or non-dairy milk), and season with salt and pepper to taste. Use an immersion blender to blend part of the stew for a creamier texture, or leave it chunky for a more rustic feel.
6. If desired, stir in the butter for extra richness and a velvety finish.
7. Ladle the stew into bowls and garnish with fresh thyme sprigs.

This delicata squash and potato stew is the ultimate in comfort food, with its smooth, creamy texture and the hearty combination of squash and potatoes. The delicate flavors of the squash pair perfectly with the herbal notes of thyme and rosemary, creating a well-balanced and satisfying meal. It’s a simple yet flavorful dish that’s sure to bring warmth and comfort on any cold February day. Whether enjoyed as a main course or paired with a side salad, this stew is sure to become a go-to recipe for the colder months.

February Roasted Kabocha Squash and Chickpea Stew

This roasted kabocha squash and chickpea stew is a flavorful, plant-based meal that’s perfect for the month of February. The naturally sweet, creamy texture of kabocha squash pairs beautifully with hearty chickpeas, while the spices bring depth and warmth to each spoonful. This stew is filling, nutritious, and packed with bold flavors, making it an ideal choice for a cozy evening. Plus, the addition of roasted squash gives the dish an extra layer of sweetness and richness that can’t be beat.

Ingredients:

• 1 small kabocha squash, peeled, seeded, and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Place the kabocha squash cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until the squash is tender and lightly caramelized.
2. While the squash is roasting, heat a large pot over medium heat and add the remaining olive oil. Add the diced onion and sauté for 5-7 minutes, until softened.
3. Add the minced garlic, turmeric, coriander, and cinnamon, and cook for another 1-2 minutes, stirring constantly.
4. Add the diced tomatoes, chickpeas, and vegetable broth to the pot. Bring the mixture to a simmer, then reduce the heat to low and cook for 15 minutes, allowing the flavors to meld together.
5. Once the kabocha squash is roasted, remove it from the oven and add it to the pot. Stir to combine.
6. Season with salt and pepper to taste, and let the stew simmer for an additional 5 minutes.
7. Serve the stew in bowls, garnished with freshly chopped cilantro.

This roasted kabocha squash and chickpea stew offers a comforting, satisfying meal with a delightful balance of flavors and textures. The sweetness of the roasted squash complements the savory depth of the chickpeas and spices, making it a standout dish perfect for February. It’s a nutritious and filling option that’s great on its own or paired with crusty bread. The vibrant colors and rich flavors are sure to brighten up any cold winter night.

February Spicy Sweet Potato and Winter Squash Stew

Sweet potatoes and winter squash make the perfect base for this spicy February stew. Combining these hearty vegetables with a kick of heat from chili and cumin results in a warming, satisfying dish that’s packed with vitamins and nutrients. This stew is a fantastic option for those craving a combination of sweetness and spice, offering a delicious balance of flavors and textures that will keep you coming back for more.

Ingredients:

• 1 medium sweet potato, peeled and cubed
• 1 medium winter squash (such as acorn or butternut), peeled, seeded, and cubed
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp chili powder (adjust to taste)
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional for extra heat)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-5 minutes, or until softened.
2. Add the minced garlic, red bell pepper, cumin, chili powder, paprika, and cayenne (if using). Stir and cook for 1-2 minutes to release the spices’ fragrance.
3. Add the cubed sweet potato and winter squash, followed by the diced tomatoes and vegetable broth. Stir well to combine.
4. Bring the stew to a boil, then reduce the heat to low and cover the pot. Let the stew simmer for 30-40 minutes, or until the vegetables are tender and the flavors are well melded.
5. Season with salt and pepper to taste. If you prefer a smoother stew, you can mash a portion of the vegetables or use an immersion blender to blend part of the stew.
6. Ladle the stew into bowls and garnish with freshly chopped cilantro.

This spicy sweet potato and winter squash stew is the perfect dish for anyone craving a combination of warmth and heat during February. The sweetness of the potatoes and squash balances beautifully with the spices, creating a dish that is both hearty and comforting. This stew is packed with nutrients and makes for a wonderful dinner option that can be enjoyed by itself or with a side of crusty bread for dipping.

February Caramelized Onion and Delicata Squash Stew

This caramelized onion and delicata squash stew is an elegant and flavorful dish that takes advantage of February’s seasonal produce. The sweetness of delicata squash pairs perfectly with the rich, deep flavor of caramelized onions. This stew is rich, hearty, and deeply satisfying, with a subtle sweetness that is complemented by a light seasoning of thyme and sage. It’s a great choice for a cozy weeknight meal or for a more special occasion when you want to impress your guests with something unique and delicious.

Ingredients:

• 2 medium delicata squashes, peeled, seeded, and cubed
• 2 large onions, thinly sliced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tbsp butter (optional for richness)
• 1 tsp fresh thyme leaves
• 1/2 tsp ground sage
• Salt and pepper to taste
• Fresh thyme sprigs (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the sliced onions and a pinch of salt, and cook, stirring occasionally, for about 20 minutes, or until the onions are deeply caramelized and golden brown.
2. Add the minced garlic, thyme, and sage to the pot, and cook for another 1-2 minutes, stirring constantly.
3. Add the cubed delicata squash to the pot, stirring to combine with the onions and spices. Pour in the vegetable broth and bring to a boil.
4. Reduce the heat, cover the pot, and let the stew simmer for about 30 minutes, or until the squash is tender.
5. Stir in the butter (if using) for extra richness, and season with salt and pepper to taste.
6. Serve the stew in bowls, garnished with fresh thyme sprigs.

This caramelized onion and delicata squash stew is a truly comforting and flavorful dish that highlights the best of winter produce. The sweetness of the caramelized onions and delicata squash creates a rich, balanced flavor that will delight your taste buds. This stew is a perfect choice for a special February dinner, offering a deliciously warm and nourishing meal. It’s simple yet sophisticated, making it a dish you’ll want to make again and again.

February Butternut Squash and Leek Stew

This creamy butternut squash and leek stew is a warm and indulgent option for February meals. The natural sweetness of butternut squash pairs perfectly with the mild, earthy flavor of leeks. Together, they create a hearty and comforting dish, especially with the addition of thyme and a touch of cream for richness. This stew is ideal for cozy dinners and is a great way to enjoy the seasonal flavors of winter squash while keeping the dish light and satisfying.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 large leeks, cleaned and sliced (white and light green parts)
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream or coconut milk (for a dairy-free option)
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the sliced leeks and sauté for 5-7 minutes until softened and slightly golden.
2. Add the minced garlic and thyme, cooking for an additional 1-2 minutes until fragrant.
3. Add the cubed butternut squash to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat and cover. Let the stew simmer for 25-30 minutes, or until the squash is tender.
4. Once the squash is soft, use an immersion blender to blend the stew to your desired texture. For a creamier stew, blend until smooth; for a chunkier stew, pulse a few times.
5. Stir in the heavy cream or coconut milk, then season with salt and pepper to taste.
6. Ladle the stew into bowls and garnish with fresh parsley.

This butternut squash and leek stew offers a delightful combination of sweet, creamy, and savory flavors. The earthiness of the leeks and the smoothness of the butternut squash create a comforting, rich stew that’s perfect for the chilly February evenings. With the added touch of cream, it becomes a luxurious and satisfying dish that’s ideal for family dinners or to impress guests. Its simple ingredients make it easy to prepare, while the depth of flavor makes it a standout winter stew.

February Curried Winter Squash and Red Lentil Stew

This curried winter squash and red lentil stew is a flavorful, aromatic dish that combines the warmth of curry spices with the hearty texture of lentils and the sweetness of winter squash. Packed with protein, fiber, and vibrant colors, this stew is a wholesome, satisfying meal that is both comforting and nourishing. The inclusion of coconut milk adds a velvety richness to the dish, while the combination of cumin, turmeric, and coriander gives it a wonderfully warming and fragrant quality.

Ingredients:

• 1 small butternut squash, peeled, seeded, and cubed
• 1 cup red lentils, rinsed
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp ground coriander
• 1/4 tsp cinnamon
• 1/4 tsp cayenne pepper (optional for extra heat)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, until softened and translucent.
2. Add the minced garlic, cumin, turmeric, coriander, cinnamon, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly, to bloom the spices.
3. Add the cubed butternut squash, red lentils, vegetable broth, and coconut milk to the pot. Stir to combine and bring to a boil.
4. Reduce the heat to low, cover, and simmer for 30-35 minutes, or until the squash and lentils are tender and the stew has thickened.
5. Season with salt and pepper to taste, and serve the stew hot, garnished with freshly chopped cilantro.

This curried winter squash and red lentil stew is an exciting, aromatic dish that packs a punch with its rich spices and creamy coconut milk base. The pairing of lentils and squash creates a satisfying texture while providing ample nutrition. It’s a hearty and wholesome meal that’s perfect for February, offering a comforting balance of spice and sweetness. This stew is also vegan-friendly and perfect for those looking to enjoy a flavorful, plant-based dish that is both filling and satisfying.

February Spiced Carrot and Winter Squash Stew

This spiced carrot and winter squash stew brings together the sweet, earthy flavors of winter squash with the slightly sweet, rich taste of carrots. The dish is further enhanced with warming spices like cumin, coriander, and cinnamon, making it perfect for a cold February day. The texture of the carrots and squash creates a hearty base, while the spices add depth and complexity. This stew is perfect for those looking for a comforting, nutrient-dense meal that’s full of warmth and flavor.

Ingredients:

• 2 large carrots, peeled and chopped
• 1 medium acorn or butternut squash, peeled, seeded, and cubed
• 1 large onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp ground turmeric
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley or cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes, until softened.
2. Add the garlic, cumin, coriander, cinnamon, and turmeric. Stir well and cook for 1-2 minutes to allow the spices to bloom.
3. Add the chopped carrots and squash to the pot, stirring to combine. Pour in the vegetable broth and bring the stew to a boil.
4. Reduce the heat to low, cover, and let the stew simmer for 30-35 minutes, or until the vegetables are tender.
5. Season with salt and pepper to taste. If you prefer a smoother stew, use an immersion blender to puree part of the stew for a creamier texture.
6. Ladle the stew into bowls and garnish with fresh parsley or cilantro.

This spiced carrot and winter squash stew is a wonderfully warming and comforting dish, full of rich flavors and wholesome ingredients. The combination of sweet carrots and squash with the bold spices creates a delightful balance that’s perfect for a cold February evening. Whether served as a main dish or alongside a light salad, this stew is sure to nourish both body and soul. The ease of preparation combined with its vibrant flavor profile makes it a go-to recipe for those seeking comfort and warmth during the winter months.

February Sweet Potato and Winter Squash Stew

This sweet potato and winter squash stew is a delightful blend of flavors, with the natural sweetness of the vegetables enhanced by savory herbs and a touch of warming spices. The addition of garlic, rosemary, and thyme provides depth, while a splash of apple cider vinegar balances the sweetness with a tangy kick. The hearty stew is perfect for February, offering a comforting dish that’s both filling and nutritious. This recipe also makes a great vegan meal that’s packed with fiber, vitamins, and antioxidants.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 medium butternut squash, peeled, seeded, and cubed
• 1 large onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, until soft and translucent.
2. Add the minced garlic, rosemary, and thyme, and cook for another 1-2 minutes until fragrant.
3. Add the cubed sweet potatoes and butternut squash to the pot. Stir to combine and cook for an additional 5 minutes.
4. Pour in the vegetable broth, and bring the mixture to a boil. Once boiling, reduce the heat, cover, and let the stew simmer for 25-30 minutes, or until the sweet potatoes and squash are tender.
5. Add the apple cider vinegar and stir. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This sweet potato and winter squash stew is an excellent choice for a cozy February meal. The sweetness of the vegetables, combined with the fragrant herbs and the slight tang of apple cider vinegar, creates a harmonious dish that’s as satisfying as it is nourishing. It’s perfect for a quick weeknight dinner or as part of a larger winter spread. This stew is both vegan and gluten-free, making it a versatile option for various dietary preferences. Enjoy it as a hearty meal on its own or paired with crusty bread for a complete, warming dinner.

February Roasted Squash and Bean Stew

This roasted squash and bean stew is a perfect winter dish that combines the richness of roasted butternut squash with the hearty texture of beans. The stew is seasoned with aromatic spices like cumin, smoked paprika, and bay leaves, which add complexity and depth. The slow simmering of the beans with the roasted squash creates a thick, rich base that is perfect for serving over a bed of rice or with a side of cornbread. This recipe is not only full of flavor but also high in protein and fiber, making it a filling and nutritious meal.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 cups cooked white beans (or 1 can, drained and rinsed)
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 bay leaves
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or cornbread (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet and drizzle with olive oil. Roast for 25-30 minutes, stirring halfway through, until the squash is tender and lightly caramelized.
2. In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, until translucent.
3. Add the minced garlic, cumin, smoked paprika, and bay leaves. Stir and cook for another 1-2 minutes until fragrant.
4. Add the roasted squash, cooked beans, and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes to allow the flavors to meld.
5. Remove the bay leaves and season with salt and pepper to taste.
6. Serve the stew hot, garnished with fresh cilantro. For a heartier meal, serve over cooked rice or alongside cornbread.

This roasted squash and bean stew is a hearty, satisfying dish that’s perfect for the colder months. The roasted squash adds a depth of sweetness and flavor, while the beans provide protein and fiber, making the stew both filling and nutritious. The rich, smoky spices elevate the stew, making it a comforting meal that feels both indulgent and healthy. Whether served alone or with a side of rice or cornbread, this stew is sure to warm you up on a chilly February evening.

February Spicy Squash and Tomato Stew

This spicy squash and tomato stew is a flavorful and vibrant dish that brings together the sweetness of squash with the tanginess of tomatoes and a touch of heat from chili peppers. The stew is flavored with garlic, ginger, and a hint of cinnamon, creating a warm and exotic taste profile. This dish is perfect for those who enjoy a bit of spice and complexity in their winter meals. It’s easy to make, and the stew can be served over rice or with a dollop of yogurt for extra creaminess.

Ingredients:

• 1 medium acorn squash, peeled, seeded, and cubed
• 2 cups diced tomatoes (fresh or canned)
• 1 large onion, diced
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, minced
• 1-2 small chili peppers, minced (adjust based on spice preference)
• 1/2 tsp ground cinnamon
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh yogurt (optional, for serving)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes, until softened.
2. Add the minced garlic, ginger, chili peppers, and cinnamon. Stir and cook for 1-2 minutes until fragrant.
3. Add the cubed acorn squash and diced tomatoes. Stir to combine, then pour in the vegetable broth. Bring the stew to a boil.
4. Reduce the heat and simmer, covered, for 25-30 minutes or until the squash is tender.
5. Season with salt and pepper to taste.
6. Serve the stew hot, topped with a dollop of yogurt and garnished with fresh cilantro.

This spicy squash and tomato stew is a delightful and bold dish perfect for February. The combination of spicy chili, warming ginger, and sweet squash creates a rich and flavorful stew that is perfect for those who love a bit of heat in their meals. The addition of yogurt helps to balance the spices, creating a creamy contrast that enhances the overall experience. Whether served on its own or with a side of rice or bread, this stew is sure to be a hit for anyone looking for something unique and comforting during the winter months.

February Hearty Squash and Kale Stew

This hearty squash and kale stew is a nutritious and flavorful dish perfect for the cold February days. The richness of roasted squash pairs beautifully with the earthy greens of kale, making this stew a satisfying and wholesome meal. The addition of onions, garlic, and ginger infuses the dish with aromatic warmth, while the subtle spices of cumin and turmeric enhance the natural flavors of the vegetables. This stew is filling, fiber-rich, and loaded with vitamins, making it an ideal comfort food for a healthy and cozy dinner.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 cups kale, chopped (remove tough stems)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, minced
• 1 tsp ground cumin
• 1 tsp turmeric
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh lemon juice (optional)
• Fresh parsley (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet and drizzle with olive oil. Roast for 25-30 minutes, until the squash is tender and caramelized.
2. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until softened.
3. Add the minced garlic, ginger, cumin, and turmeric, and cook for another 1-2 minutes until fragrant.
4. Add the roasted squash, chopped kale, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 20-25 minutes, until the kale is tender and the flavors have melded.
5. Season with salt and pepper to taste, and add a squeeze of fresh lemon juice if desired for a tangy contrast.
6. Serve the stew hot, garnished with fresh parsley.

This hearty squash and kale stew offers a perfect balance of rich flavors and nourishing ingredients. The roasted squash brings sweetness and depth, while the kale provides a lovely contrast with its earthy texture. The aromatic spices elevate the dish, making it a comforting yet healthy meal. Ideal for a winter dinner, this stew is full of vitamins and fiber, making it a fantastic choice for those looking for a wholesome, vegan option. The addition of lemon juice and parsley adds a fresh and vibrant touch that completes the dish.

February Winter Squash and Red Lentil Stew

This winter squash and red lentil stew is a deliciously hearty and protein-packed dish perfect for a February dinner. The red lentils break down into a creamy base, while the chunks of squash add a touch of sweetness. With aromatic spices like coriander, cinnamon, and cumin, this stew is bursting with flavor and warmth. The addition of coconut milk gives it a velvety texture, making this stew incredibly comforting and satisfying. It’s a great option for a vegan or vegetarian meal that doesn’t skimp on flavor or heartiness.

Ingredients:

• 1 medium acorn squash, peeled, seeded, and cubed
• 1 cup red lentils, rinsed
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tbsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, until soft and translucent.
2. Add the minced garlic, coriander, cinnamon, and cumin to the pot, cooking for another 1-2 minutes until fragrant.
3. Add the cubed acorn squash, red lentils, coconut milk, and vegetable broth to the pot. Stir to combine.
4. Bring the stew to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the lentils are tender and the squash is cooked through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This winter squash and red lentil stew is a perfect dish to warm up with during the colder months. The creamy coconut milk and tender lentils make for a comforting texture, while the squash provides natural sweetness and earthiness. The rich spices bring a wonderful depth of flavor, making each spoonful incredibly satisfying. This stew is ideal for vegans and vegetarians but will be enjoyed by all. Whether served on its own or with a side of bread, it’s a perfect meal to enjoy during the chilly February evenings.

February Spiced Pumpkin and Squash Stew

This spiced pumpkin and squash stew is a cozy, flavorful dish perfect for February. Combining the smoothness of pumpkin with the hearty texture of winter squash, the stew is both comforting and satisfying. The spices, including cinnamon, nutmeg, and chili flakes, create a warming, aromatic base, while the addition of coconut milk offers a silky finish. This stew is rich in flavor, offering a balance of sweet and savory notes, and is perfect for those who enjoy warming dishes with a hint of spice.

Ingredients:

• 1 small pumpkin, peeled, seeded, and cubed
• 1 medium butternut squash, peeled and cubed
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tbsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp chili flakes (optional for heat)
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil or cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, until soft and translucent.
2. Add the minced garlic, cinnamon, nutmeg, and chili flakes (if using), and cook for another 1-2 minutes until fragrant.
3. Add the cubed pumpkin, butternut squash, vegetable broth, and coconut milk to the pot. Stir to combine.
4. Bring the stew to a boil, then reduce the heat and simmer for 25-30 minutes, until the squash and pumpkin are tender.
5. Season with salt and pepper to taste.
6. Serve the stew hot, garnished with fresh basil or cilantro.

This spiced pumpkin and squash stew is the ultimate comfort food for a cold February night. The natural sweetness of the pumpkin and squash blends perfectly with the rich spices, creating a warming, fragrant dish. The coconut milk adds a creamy texture that rounds out the flavors beautifully, while the option of chili flakes adds a nice kick for those who enjoy a little heat. Whether served on its own or paired with crusty bread, this stew is the perfect way to nourish and satisfy your taste buds during the chilly winter months.

Note: More recipes are coming soon!