A comforting vegan butternut squash, lentil & potato stew. This easy winter casserole is perfect for a hearty family dinner.

Vegan Butternut Squash & Lentil Stew with Potatoes

Name: Vegan Butternut Squash & Lentil Stew with Potatoes
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: British, vegan
Ingredients: 1 tablespoon olive oil; 1 onion, sliced; 1 leek. sliced; 2 large carrots, sliced; 1/2 medium butternut squash, deseeded and peeled, then chopped in small chunks; 4 florets of cauliflower, chopped; 5 baby potatoes (you can use a couple of bigger potatoes), sliced or diced; 235g (8 1/3 oz) green or brown lentils (400g/14oz tin drained); 1 tablespoon plain flour; 1 teaspoon dried thyme; 400g (14 oz) tin chopped tomatoes; 2 tablespoons mustard; 1 tablespoon tomato puree; 2 tablespoons soy sauce; 1 teaspoon marmite; 850ml (3 1/2 cups) vegetable stock (3 stock cubes); 1 pinch salt and pepper

We're in the middle of a ferocious storm in Scotland just now and it's a bit chilly, so hot comfort food like this vegan butternut & lentil stew with potatoes is just perfect.

It's full of autumnal vegetables and green lentils (or brown lentils) for protein.

The potatoes are added, just because I love potatoes, but I am sure you won't protest.

Just serve this up with some buttered bread.

If you are feeling virtuous, you could serve it with some green veg.

Why is butternut squash casserole so good?

Here's why you should make this simple recipe for butternut squash stew.

Packed with vegetables - it includes 6 vegetables and tomatoes
Comforting - this cosy stew is comforting like a hug in a bowl and perfect for the colder months
Easy to make - it's super easy to make
One pot - it's made in one pot and ready to serve
Healthy - lots of veg and lentils
Great for meal prep - make it ahead and keep it in the fridge
Freezes well - portion it up and freeze for later

It's such a cozy stew for this time of year.

Butternut squash and lentil stew in a bowl served with buttered bread.

What you need to make this hearty stew

Here are the simple ingredients you need to make this butternut squash stew. You will also need a large pot.

Olive oil
Onion
Leek
Garlic
Carrots
Butternut squash
Cauliflower
Green lentils (tinned lentils or cooked lentils in a pouch)
Potatoes
Flour
Vegetable stock (or low-sodium vegetable broth or stock)
Chopped tomatoes (tinned tomatoes)
Tomato puree (tomato paste)
Dried Thyme
Marmite (you may hate it, but it does give a boost of flavour)
Soy sauce
Mustard
Salt & black pepper

Scroll down for the full printable recipe card with ingredients, method, tips and nutrition information.

What other vegetables could you use?

Here are a few vegetables you could use instead of the ones I mentioned.

Broccoli
Mushrooms
Parsnips
Sweet Potatoes

Love butternut squash? Try this slow cooker squash, sweet potato & bean chilli.

Can you use red lentils?

When I make this vegan stew, I use tinned pre-cooked lentils, either green or brown lentils.

Both green and brown lentils hold their shape so they add to the texture of the stew.

However, you could add red lentils instead or add some as well.

Red lentils turn mushy when they cook, so they will help thicken the stew.

I definitely wouldn't put you off adding them, just wash them thoroughly first.

If you love a red lentil stew, try my vegan red lentil shepherd's pie or my Scottish fridge lentil soup that uses leftover veg.

Can you cook this stew in a slow cooker?

This type of stew works really well in a slow cooker.

Just reduce the stock by a third as it doesn't cook down like it does in a pot.

Cook on high for 6 hours or low for 8 hours.

You can decide which cooking process you use.

How to thicken the stew

My method of thickening this stew is to add flour to the mixture, which helps thicken the gravy.

I also use a potato masher at the end of cooking to mash some of the stew, which also helps to thicken the gravy.

The end result is a tick stew that's as comforting as a cozy sweater.

Tip for peeling butternut squash

Now a butternut squash isn't as hard to peel as a neep (turnip/swede), but it's bad enough.

To make the skin a bit softer and easier to peel, I have a wee tip for you.

Wash the squash really well then prick it all over and microwave it for 3 minutes.

Let it cool down, then you will find it's easier to peel.

You can also use pre-cut butternut squash.

Keep those seeds

When you are prepping the squash, you have to scoop out the seeds.

But don't throw them out.

Wash them well and dry them thoroughly, then toss them in oil and some spices and bake them in the oven on a medium high heat until crisp.

They make a delicious and nutritious snack.

What to do with the rest of the butternut squash

This delicious meal only uses half of the butternut squash.

Why not roast the other half in an air fryer or oven and make my butternut squash and red pepper soup.

It's the perfect way to use it up.

Or you could make butternut squash, red pepper and potato plait for Sunday dinner or roast it in cubes and add it to a warm salad with salad leaves, lentils and vegan feta.

Can pumpkin be used instead of a butternut squash?

Too much pumpkin is thrown away at Halloween, so heck yeah use it up to make this stew.

Just add it in the same way.

There are enough added flavours to make it the pumpkin very tasty.

If you are looking for some Halloween ideas, try these vegan oreo monster pops.

Lentil & butternut squash stew with potatoes.

Make your stew the night before

Soups, stews and curries, all taste better on the second day and this squash and lentil stew is no exception.

So plan ahead and make it before you need it.

You will thank me, the flavour will be much better.

How long can you store butternut stew?

Once cool, you can store this hearty lentil stew in an airtight container in the fridge.

Store it for 4-5 days.

Reheat in a big soup pot or in the microwave.

Can you freeze butternut squash stew?

Butternut stew freezes really well.

Spoon it into freezer bags or airtight containers (freezer friendly) and leave to cool, then label and pop in the freezer for 3-4 months.

To defrost, take it out of the freezer and put it in the fridge overnight, then reheat in a pot or the microwave.

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Vegan Butternut Squash & Lentil Stew with Potatoes - recipe pin.

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How to make Vegan Butternut & Lentil Stew

A step-by-step photo guide followed by a full printable recipe.

Step 1

In a large pot or casserole pan, saute the onion, leek and garlic in olive oil until soft.
Then add the carrots.

Step 2

Add the cubed butternut squash, then the cauliflower.
Next, add the potatoes and the lentils.

Step 3

Add the dried herbs and flour and mix well with the vegetables and lentils.
Next add the tomatoes, mustard, marmite and other flavourings.
Season with salt and pepper.

Step 4

Add the stock.
Bring it to the boil, then reduce it to a simmer and cook until the vegetables are tender.
At the end of cooking, use a potato masher to mash some of the stew to thicken the gravy.
Enjoy!

butternut squash stew, lentil stew, pumpkin stew, butternut squash casserole, vegan stew, vegan casserole

dinner

British, vegan

Yield: 6 - 8 servings

Author: Jacqueline Meldrum