Acorn Squash Stew

Happy Halloween!  Nothing says Halloween like squash or pumpkin, which is a member of the squash family.  This Halloween, before my little trick-or-treater fills up a bag full of candy (don’t worry, I won’t let her eat too much of that!) she’ll be filling up with a bowl full of nutrition.  Acorn squash, sweet potatoes and carrots are all excellent sources of vitamin C, and vitamin A, in the form of beta-carotene.  These wonderful nutrients are a great way to boost the immune system, among many other things.  Not to mention, this stew is delicious!

Acorn Squash Stew

1 acorn squash

1 sweet potato, peeled and cubed

5 medium carrots, peeled and sliced

1 onion, chopped

2 garlic cloves, minced

1 tbsp coconut oil

4 cups vegetable broth

15 oz can of chickpeas (rinsed well) or 3/4 cup dried (pre-soaked and pre-cooked)

1 tsp turmeric

1 tsp cumin

1 tsp sea salt

1 tsp thyme

2 ½ tbsp peanut butter, organic


Cut squash in half and steam for about ten minutes or until it is soft enough to peel.  Peel, scoop out seeds and chop into pieces.

Squash Stew steaming squash


Saute the onion and garlic in coconut oil for about five minutes on medium/low heat.  Add some broth if it becomes dry.  Add the remaining vegetables, broth, chickpeas, turmeric, cumin, sea salt and thyme.  Cover and let simmer on medium/low heat for 45 – 55 minutes.

Squash Stew cooking


Add peanut butter and cover for another five minutes.   Stir and serve.

Squash Stew final pic




  1. I am absolutely delighted that you added peanut butter. I wonder, would this work with pumpkin instead of acorn? What are your thoughts?


  2. Thanks Hannah. I love peanut butter and it brings a nice flavor to this stew. I will add that you can also replace that with any other nut butter, like almond or cashew. You definitely could use pumpkin instead of squash. I think it would be just as delicious. Please let me know if you try it.

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