25+ Must-Try January Squash Stew Recipes to Enjoy This Winter Season

As the winter chill sets in, there’s nothing more comforting than a bowl of warm, hearty stew.

January squash, with its natural sweetness and smooth texture, is the perfect base for creating satisfying, nutritious stews.

Whether you prefer savory, spiced, or lightly sweetened dishes, January squash stews offer a diverse range of flavors that suit every palate.

Packed with vitamins and nutrients, these stews are a great way to enjoy the seasonal bounty while staying cozy throughout the cold months.

In this article, we’ve gathered over 25 delectable January squash stew recipes that will add variety to your winter menu and make you look forward to every meal.

From rich, creamy stews to lighter, broth-based options, you’re sure to find a new favorite.

25+ Must-Try January Squash Stew Recipes to Enjoy This Winter Season

With these 25+ January squash stew recipes, you’ll never run out of ideas for warming, wholesome meals during the cold winter months.

Whether you’re seeking a vegetarian delight, a meat-filled comfort food, or a hearty vegan dish, January squash can be transformed into a variety of stews that suit your needs.

These stews are not only delicious and filling but also packed with nutrients to support your health during the winter season.

Don’t let the cold weather stop you from enjoying flavorful, satisfying meals—try these squash stews and embrace the season’s bounty!

Winter Comfort January Squash and Lentil Stew

This hearty January squash and lentil stew is the perfect meal to warm you up on chilly winter evenings. Packed with nutrients and vibrant flavors, it combines the sweetness of squash with the earthiness of lentils and a blend of aromatic spices. Easy to prepare and loaded with fiber and protein, this stew makes for a nutritious meal that will satisfy everyone at the table.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 medium January squash, peeled, seeded, and cubed
• 1 cup red lentils, rinsed
• 4 cups vegetable stock
• 1 can (14 oz) diced tomatoes
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp turmeric
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 2 cups fresh spinach, roughly chopped
• Juice of 1 lemon

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion until translucent, about 3-4 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the January squash, cumin, smoked paprika, and turmeric. Cook for 5 minutes, stirring occasionally.
4. Add the lentils, vegetable stock, diced tomatoes, salt, and pepper. Bring to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, until the squash and lentils are tender.
5. Stir in the spinach and let it wilt for 2-3 minutes.
6. Remove from heat, add the lemon juice, and adjust the seasoning if needed.
7. Serve hot with crusty bread or rice.

This Winter Comfort January Squash and Lentil Stew is a bowl of goodness that brings warmth and nourishment to your table. The combination of squash and lentils creates a creamy texture, while the spices provide a delightful depth of flavor. Perfect for a weeknight dinner or meal prep, this stew is sure to become a winter favorite!

Spiced January Squash and Chickpea Stew

Bursting with spices and hearty ingredients, this January squash and chickpea stew is a flavorful way to make the most of winter produce. The combination of tender squash and protein-rich chickpeas creates a wholesome, satisfying meal. Enhanced with a medley of warming spices and a touch of sweetness, this stew is a versatile dish that can be served with bread, rice, or even quinoa.

Ingredients:

• 2 tbsp coconut oil
• 1 medium onion, diced
• 2 carrots, sliced
• 1 medium January squash, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 2 tbsp tomato paste
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• ½ tsp cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Sauté the onion until soft, about 5 minutes.
2. Add the carrots and January squash, stirring well. Cook for 5 minutes.
3. Stir in the tomato paste, coriander, cinnamon, and cayenne pepper. Cook for 2 minutes to release the flavors.
4. Add the chickpeas, coconut milk, and vegetable broth. Stir to combine and bring to a simmer.
5. Cover and cook for 20-25 minutes, until the squash is tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This Spiced January Squash and Chickpea Stew is a cozy dish that balances warmth and sweetness beautifully. The coconut milk adds a creamy richness, while the spices make it deeply aromatic. Whether you’re entertaining guests or meal prepping, this stew is a delicious and versatile choice to brighten up cold winter days.

Rustic January Squash and Kale Stew

Rustic and nourishing, this January squash and kale stew is a celebration of winter vegetables. The sweetness of squash blends beautifully with the slight bitterness of kale, creating a balanced and hearty dish. With simple, wholesome ingredients, this stew is both comforting and energizing, making it a great choice for lunch or dinner.

Ingredients:

• 2 tbsp olive oil
• 1 leek, thinly sliced
• 2 cloves garlic, minced
• 1 medium January squash, cubed
• 2 potatoes, cubed
• 4 cups vegetable broth
• 1 cup white beans (cooked or canned)
• 2 cups fresh kale, chopped
• 1 tsp thyme
• ½ tsp rosemary
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the leeks and garlic, cooking until softened, about 5 minutes.
2. Add the January squash and potatoes, stirring to coat in the oil. Cook for another 5 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 20 minutes, or until the squash and potatoes are tender.
4. Add the white beans, kale, thyme, and rosemary. Cook for 5 more minutes, until the kale is wilted.
5. Season with salt and pepper.
6. Serve warm, topped with grated Parmesan if desired.

This Rustic January Squash and Kale Stew is a simple yet satisfying meal that highlights the best of winter produce. The hearty vegetables and fresh herbs create a flavorful base, while the kale adds a pop of color and nutrition. Enjoy this stew with a side of crusty bread for a wholesome, soul-warming meal.

Creamy January Squash and Sweet Potato Stew

This Creamy January Squash and Sweet Potato Stew combines the natural sweetness of squash and sweet potatoes with a rich, velvety texture. Enhanced with coconut milk and lightly spiced, this dish is a nourishing winter meal perfect for cozy evenings. It’s vegan, gluten-free, and incredibly easy to prepare, making it an excellent option for a variety of dietary preferences.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 medium January squash, peeled and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 can (14 oz) coconut milk
• 3 cups vegetable stock
• 1 tsp ground ginger
• ½ tsp nutmeg
• 1 tsp salt
• ½ tsp black pepper
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion until translucent, about 4 minutes.
2. Add the garlic, ginger, and nutmeg, cooking for 1 minute to release the flavors.
3. Stir in the January squash and sweet potatoes. Cook for 5 minutes, stirring occasionally.
4. Pour in the coconut milk and vegetable stock. Bring to a boil, then reduce heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
5. Use an immersion blender to partially blend the stew, leaving some chunks for texture.
6. Season with salt and pepper. Garnish with fresh parsley before serving.

This Creamy January Squash and Sweet Potato Stew is a luscious and comforting dish that offers a perfect balance of sweetness and spice. Its creamy texture makes it indulgent, yet it’s packed with wholesome ingredients. Serve it on its own or with crusty bread for a delightful winter meal.

Smoky January Squash and Black Bean Stew

This Smoky January Squash and Black Bean Stew is a bold and hearty dish perfect for those seeking a unique twist on winter stews. The smoky paprika pairs wonderfully with the creamy squash and earthy black beans, creating a stew that’s satisfying and packed with protein. It’s a meal that brings comfort and robust flavors to your table.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 medium January squash, peeled and cubed
• 1 red bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp salt
• ¼ tsp black pepper
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Sauté the onion until softened, about 5 minutes.
2. Add the garlic, smoked paprika, chili powder, and cumin. Cook for 1 minute to release the spices.
3. Stir in the January squash and red bell pepper. Cook for 5 minutes, stirring occasionally.
4. Add the black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and let it simmer for 25-30 minutes, or until the squash is tender.
5. Stir in the lime juice and adjust the seasoning if necessary.
6. Serve hot, garnished with fresh cilantro.

The Smoky January Squash and Black Bean Stew is a bold, flavor-packed dish that’s sure to become a favorite. The smoky spices and tender squash create a perfect harmony, while the black beans add substance. This stew is ideal for a hearty dinner or a meal prep option to enjoy throughout the week.

Savory January Squash and Barley Stew

This Savory January Squash and Barley Stew is a wholesome dish that highlights the nutty flavor of barley combined with the sweet, tender squash. Infused with fresh herbs and hearty vegetables, this stew offers a satisfying and nourishing experience. Perfect for vegetarians, it’s a great way to enjoy a hearty meal without compromising on flavor or nutrition.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 stalks celery, diced
• 2 medium carrots, sliced
• 1 medium January squash, peeled and cubed
• ¾ cup pearl barley
• 4 cups vegetable broth
• 2 cups water
• 1 tsp thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion, celery, and carrots until softened, about 5 minutes.
2. Add the January squash, thyme, and barley, stirring well. Cook for 2 minutes.
3. Pour in the vegetable broth, water, and add the bay leaf. Bring to a boil, then reduce heat to low and let it simmer for 30-35 minutes, or until the barley is tender.
4. Season with salt and pepper. Remove the bay leaf before serving.
5. Serve hot, garnished with fresh parsley.

This Savory January Squash and Barley Stew is a filling and comforting dish that brings together the best of hearty grains and winter vegetables. The barley adds a chewy texture, while the squash provides a touch of sweetness. Pair it with a slice of crusty bread for a wholesome and delightful winter dinner.

Hearty January Squash and White Bean Stew

This Hearty January Squash and White Bean Stew is a winter favorite, offering a perfect balance of creamy squash and tender white beans. Packed with protein, fiber, and robust flavors from fresh herbs, this stew is ideal for cozy dinners or meal prep. Its thick, rich texture and vibrant colors make it as beautiful as it is satisfying.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 medium January squash, peeled and cubed
• 2 cups cooked white beans (or 1 can, drained and rinsed)
• 4 cups vegetable broth
• 1 cup water
• 2 tsp fresh thyme (or 1 tsp dried)
• 1 bay leaf
• Salt and pepper to taste
• 2 cups fresh spinach, roughly chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion until translucent, about 4 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the January squash and thyme, cooking for 5 minutes.
4. Add the white beans, vegetable broth, water, and bay leaf. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the squash is tender.
5. Stir in the spinach and let it wilt for 2-3 minutes. Remove the bay leaf and season with salt and pepper.
6. Serve hot, with crusty bread or a side of rice.

This Hearty January Squash and White Bean Stew is a comforting meal packed with wholesome ingredients. The tender beans and creamy squash blend perfectly with the light seasoning, creating a stew that feels indulgent yet healthy. Perfect for any night of the week, this recipe will quickly become a staple in your kitchen.

Spicy January Squash and Tomato Stew

For those who love a bit of heat, this Spicy January Squash and Tomato Stew is the perfect dish. It features the rich, natural sweetness of squash paired with tangy tomatoes and a kick of spice from chili flakes. This vibrant stew is hearty, flavorful, and sure to warm you up on the coldest of days.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 medium January squash, peeled and cubed
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 1 tsp chili flakes (adjust to taste)
• 1 tsp smoked paprika
• ½ tsp cumin
• Salt and pepper to taste
• 1 cup cooked quinoa or rice (optional, for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté until soft, about 5 minutes.
2. Add the garlic, chili flakes, smoked paprika, and cumin. Cook for 1 minute to release the aromas.
3. Stir in the January squash and cook for 5 minutes, stirring occasionally.
4. Add the diced tomatoes and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the squash is tender.
5. Season with salt and pepper. Adjust the chili flakes if desired.
6. Serve hot, optionally over quinoa or rice, for a complete meal.

The Spicy January Squash and Tomato Stew is a bold and flavorful dish that will excite your taste buds. Its combination of sweet, tangy, and spicy flavors makes it a standout winter recipe. Perfect for spice lovers, this stew is easy to make and wonderfully satisfying.

January Squash and Mushroom Stew

This January Squash and Mushroom Stew is a savory and earthy dish perfect for cozy winter nights. The umami-rich mushrooms pair beautifully with the sweetness of squash, creating a well-rounded flavor profile. With simple ingredients and a hearty texture, this stew is perfect for both vegetarians and meat-lovers alike.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 medium January squash, peeled and cubed
• 2 cups sliced mushrooms (button, cremini, or shiitake)
• 4 cups vegetable broth
• 1 cup water
• 1 tsp soy sauce
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion until softened, about 5 minutes.
2. Add the garlic and mushrooms, cooking until the mushrooms release their juices, about 5-7 minutes.
3. Stir in the January squash, soy sauce, thyme, and bay leaf. Cook for 5 minutes, stirring occasionally.
4. Add the vegetable broth and water. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the squash is tender.
5. Remove the bay leaf and season with salt and pepper.
6. Serve hot, garnished with fresh parsley.

This January Squash and Mushroom Stew is a hearty, satisfying dish that’s both comforting and nutritious. The mushrooms add a deep, umami flavor that complements the sweetness of the squash, making it a balanced and delicious meal. Enjoy it with your favorite bread or on its own for a wholesome dinner.

January Squash and Lentil Curry Stew

This January Squash and Lentil Curry Stew is a warming and aromatic dish that combines the sweetness of squash with the earthy richness of lentils. Infused with bold spices like turmeric, cumin, and coriander, this curry-inspired stew is perfect for chilly days. It’s hearty, protein-packed, and versatile enough to serve as a main dish or a side.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 medium January squash, peeled and cubed
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp ground coriander
• ½ tsp chili powder (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion until translucent, about 5 minutes.
2. Add the garlic, ginger, turmeric, cumin, coriander, and chili powder (if using). Cook for 1-2 minutes, stirring constantly.
3. Stir in the January squash and lentils, coating them in the spices.
4. Add the vegetable broth and coconut milk. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the lentils and squash are tender.
5. Season with salt and pepper. Serve hot, garnished with fresh cilantro.

The January Squash and Lentil Curry Stew is a vibrant, spice-filled meal that’s both satisfying and nourishing. The combination of lentils and squash creates a creamy texture, while the aromatic spices make it irresistible. Serve it with naan or rice for a complete meal that will brighten up your winter evenings.

January Squash and Chickpea Stew

This January Squash and Chickpea Stew is a protein-rich, plant-based dish with a delightful blend of sweet and savory flavors. The tender squash and hearty chickpeas simmer in a tomato-based broth infused with spices and herbs, making it a comforting and filling meal perfect for lunch or dinner.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 medium January squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 1 tsp paprika
• ½ tsp ground cinnamon
• 1 tsp dried oregano
• Salt and pepper to taste
• Juice of ½ lemon
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion for 5 minutes until softened.
2. Add the garlic, paprika, cinnamon, and oregano, cooking for 1 minute to release the flavors.
3. Stir in the January squash, chickpeas, and diced tomatoes. Mix well.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 25-30 minutes, or until the squash is tender.
5. Stir in the lemon juice and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley.

The January Squash and Chickpea Stew is a comforting dish that combines tender vegetables and hearty legumes in a flavorful broth. With its balance of sweet, savory, and citrusy notes, this stew is a satisfying option for cold days and will quickly become a household favorite.

Rustic January Squash and Sausage Stew

This Rustic January Squash and Sausage Stew is a hearty and flavorful meal that combines the sweetness of squash with the savory richness of sausage. Enhanced with fresh herbs and simple vegetables, this stew is perfect for those seeking a filling and warming dish that celebrates rustic flavors and textures.

Ingredients:

• 2 tbsp olive oil
• ½ lb Italian sausage (or plant-based sausage), sliced or crumbled
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 medium January squash, peeled and cubed
• 2 medium potatoes, peeled and cubed
• 4 cups chicken or vegetable broth
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper to taste
• Crusty bread for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sausage and cook until browned, about 5-7 minutes. Remove and set aside.
2. In the same pot, sauté the onion for 4-5 minutes until softened. Add the garlic and cook for 1 minute.
3. Stir in the January squash, potatoes, rosemary, and thyme. Cook for 5 minutes, stirring occasionally.
4. Pour in the broth and bring to a boil. Reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
5. Return the sausage to the pot and heat through for 5 minutes. Season with salt and pepper to taste.
6. Serve hot with crusty bread.

The Rustic January Squash and Sausage Stew is a comforting, hearty dish that’s perfect for family dinners. The combination of sweet squash, earthy potatoes, and savory sausage makes it a balanced and satisfying meal. Paired with crusty bread, this stew will transport you to a cozy countryside evening.

January Squash and Kale Stew

This January Squash and Kale Stew is a nourishing and light option for winter months, combining the earthy flavors of squash with the hearty texture of kale. Infused with garlic, lemon, and thyme, the stew is both satisfying and refreshing. It’s the perfect balance of sweet and savory, making it an ideal choice for a wholesome, warming meal.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 medium January squash, peeled and cubed
• 3 cups vegetable broth
• 1 cup water
• 2 cups kale, chopped
• 1 tsp fresh thyme (or ½ tsp dried)
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes, until softened.
2. Add the garlic and cook for another minute, stirring until fragrant.
3. Stir in the January squash and thyme, cooking for 5 minutes to allow the squash to soften.
4. Pour in the vegetable broth and water, bringing the mixture to a boil. Lower the heat and let it simmer for 20-25 minutes, or until the squash is tender.
5. Add the chopped kale and cook for another 5 minutes until wilted and tender.
6. Stir in the lemon juice and season with salt and pepper.
7. Serve hot, garnished with fresh parsley.

This January Squash and Kale Stew is the perfect combination of light yet hearty flavors. The earthy squash pairs beautifully with the bright, slightly bitter kale, making it a comforting yet refreshing winter meal. Packed with vitamins and antioxidants, it’s a great choice for a healthy and filling lunch or dinner.

January Squash and Bacon Stew

This January Squash and Bacon Stew is the ultimate comfort food, combining the sweetness of squash with the smokiness of bacon. The crispy bacon adds a savory depth to the stew, while the squash provides a smooth and creamy texture. With a touch of sage and thyme, this hearty stew is a crowd-pleaser and perfect for those chilly winter evenings.

Ingredients:

• 3 slices bacon, chopped
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 medium January squash, peeled and cubed
• 3 cups chicken broth
• 1 tsp dried sage
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 cup heavy cream (optional for a creamier texture)
• Fresh parsley for garnish

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove and set aside, leaving the bacon drippings in the pot.
2. Add olive oil to the pot and sauté the onion for 4-5 minutes, until soft and translucent.
3. Add the garlic and cook for another minute until fragrant.
4. Stir in the January squash, sage, and thyme, cooking for 5 minutes to release the flavors.
5. Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for 25 minutes, or until the squash is soft and easily mashed.
6. For a creamy texture, use a potato masher to lightly mash the squash, then stir in the heavy cream. Season with salt and pepper to taste.
7. Return the crispy bacon to the stew and stir to combine.
8. Serve hot, garnished with fresh parsley.

The January Squash and Bacon Stew brings together the best of both worlds: the natural sweetness of squash and the smoky, savory crunch of bacon. The creamy broth provides a comforting texture, while the sage and thyme elevate the flavors. It’s a satisfying stew that makes the perfect hearty dinner for any winter evening.

January Squash and Pecan Stew

This January Squash and Pecan Stew is a unique and comforting dish, combining the natural sweetness of squash with the nutty crunch of pecans. With a touch of maple syrup and cinnamon, the stew has a slightly sweet flavor profile, making it perfect for those looking for a hearty yet lightly sweet winter meal. It’s vegan-friendly and packed with nutrients.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 medium January squash, peeled and cubed
• 4 cups vegetable broth
• ½ cup pecans, roughly chopped
• 1 tbsp maple syrup
• 1 tsp cinnamon
• ½ tsp nutmeg
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion for 4-5 minutes, until softened.
2. Add the garlic and cook for 1 minute until fragrant.
3. Stir in the January squash, cooking for 5 minutes to allow the squash to absorb the flavors.
4. Add the vegetable broth, maple syrup, cinnamon, and nutmeg. Bring to a boil, then lower the heat and simmer for 25-30 minutes, or until the squash is soft.
5. Stir in the pecans, cooking for an additional 5 minutes to toast them lightly.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh thyme.

The January Squash and Pecan Stew is a wonderfully unique dish that balances sweetness and savory flavors. The roasted pecans provide a satisfying crunch, while the cinnamon and maple syrup bring warmth to the stew. This dish is not only delicious but also vegan-friendly and perfect for a nourishing winter meal.

Note: More recipes are coming soon!