GF Vegan BBQ Butter Bean & Butternut Oven Baked Stew

December 28, 2021
This stew is perfect for meal prep or working from home days, cozy up evenings or weekends with your loved ones as it is easy and quick to make and is full of flavors and provides great nourishment in the harsh winter months. This stew became one of the favorite dishes of my non-veg friends when transitioning to a vegetarian/vegan diet. I used peanut oil to give make the flavors more rich and robust but you can use any kind of oil as well. (Truffle oil works amazing too!) A tablespoon of harissa gives a different twist to it. I like to switch up some ingredients whenever I create this dish so it always tastes new and we just can't get enough of it!

The recipe works well with sweet potato and pumpkin, too.
oven baked stew on a white plate

GF Vegan BBQ Butter Bean & Butternut Oven Baked Stew

utensils YIELDS 2 servings
herb graphic for recipe card
  • 1 small onion, finelly chopped
  • 2 cloves garlic, minced
  • ½ butternut squash, chopped
  • 1 small chilli, red or green, minced
  • 1 tbsp each thyme and rosemary (preferably fresh)
  • to taste Pink Himalaya rock salt
  • to taste freshky ground black pepper
  • 2 tbsp peanut oil
  • ¼ cup white wine
  • 1 tin gigantes or butterbeans
  • 1 cup water
  • 1 tbsp olive oil
  • 1 tbsp smoked paprika powder
  • 2 tbsp toasted almonds/walnuts
  • 2 tsp red wine vinegar
  • 1 tbsp BBQ sauce
        graphic for recipe card


1. Preheat the oven to 180°C.

2. Start by preparing the vegetables: finely chop the onion, chop the butternut squash into roughly 2×2 cm chunks, and finely slice the chili and garlic. Roughly chop the thyme and rosemary if you use fresh—I quite like leaving the herbs rustic. You can also use dried herbs.

3. Using a large bowl mix the veggies with the peanut oil, season with salt and pepper. Spread evenly in an oven-proof skillet or casserole dish. Roast your veggies in the preheated oven for about 20 minutes.

4. When done remove the skillet from the oven, and immediately add ¼ cup of white wine (it should sizzle immediately—this will help to boil off the alcohol). Add the butterbeans and 1 cup of water, and return the skillet to the oven for about 15 minutes. Make sure the sauce gets nice and creamy, not too runny nor too thick.

5. Meanwhile roast the almonds for using a separate roasting tray, just until golden and smelly nutty and toasty. Set aside to cool and then roughly chop.

6. Meanwhile, in a smaller bowl mix together 1 tablespoon of olive oil, BBQ sauce and add the smoked paprika powder, then mix in toasted and chopped almonds. Keep the red wine vinegar separate, this will simply be sprinkled over the stew at the end.

7. Serve your stew in bowls, topped with the paprika-almond-oil mixture, sprinkle a bit of red wine vinegar over each bowl.

Also by Imola: Chai Spiced Butternut Squash Soup

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Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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