Chipotle butternut squash kale stew

Prep:30minCook:1h

Loosely inspired by some sweet potato stew recipe I've long since forgotten. I typically cook some chicken breasts or pork tenderloin separately, shred/chop the meat, and add it to each portion, but it's also delicious on its own.

Updated at: Thu, 26 Mar 2026 00:53:05 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories176.5 kcal (9%)

Total Fat4.5 g (6%)

Carbs34.8 g (13%)

Sugars11.7 g (13%)

Protein5.8 g (12%)

Sodium313.2 mg (16%)

Fiber8.1 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3.5 lbbutternut squash

1 Tbspolive oil

6 Tbspchipotles in adobo

1 x 28 ozcan diced tomatoes

2 tspcumin

or more to taste

2 tspchili powder

or more to taste

1 lbkale

chopped

1lime

Instructions

Step 1

Peel the butternut squash and scoop out the seeds. Chop into ~ 1 inch cubes (roughly).

Step 2

Heat olive oil in a large pot over medium heat. Chop onion and saute until lightly browned. Chop bell peppers and saute for a few minutes. Finely chop half the chipotle peppers in a can of chipotles in adobo and add along with half the sauce; reserve the remainder for future use.

Step 3

Stir in cumin, chili powder, canned tomatoes, and cubed squash. Add water until squash is mostly covered and bring to a boil, then let simmer for about 20 minutes, until squash is tender.

Step 4

Wash and dry the lime and grate the zest. Remove large stems from kale and ensure it is reasonably finely chopped. Stir chopped kale and lime zest into stew and remove from heat. Serve with chicken or other protein stirred in, topped with lime juice.