Fall Squash Mushroom And Lentil Stew Recipe

Our fall squash, mushroom, and lentil stew is made for chilly evenings. 

The sweetness of butternut squash is the perfect balance to the earthy umami of the mushrooms. Throw in a generous handful of lentils, and you will have a dish that’s super filling, very tasty, and warms you up from the inside. 

This stew recipe is surprisingly easy to make, and unlike some other stews, it doesn’t require hours to simmer and bubble. 

Learn how to make fall squash, mushroom, and lentil stew here. 

Why You Should Make This Fall Squash, Mushroom, And Lentil Stew

When the evenings are getting darker and the days are getting colder, sometimes you need food that feels like a hug. There are plenty of reasons to fall in love with this stew, including:

• Minimal hands-on time. Most of the flavor in this dish comes during the simmering process, meaning you have minimal work to do once the veggies are in the pot.
• Celebrates seasonal produce. When you eat within the season, you can get your hands on the freshest foods!
• Cozy. On a cold evening, grab a bowl full of this stew, wrap yourself in a blanket, and get comfortable.
• Healthy. There are so many good things in this squash recipe that we can’t list them all here! Just know that one bowl of this will deliver plenty of your essential nutrients.

Ingredients For fall Squash, Mushroom, And Lentil Stew

This stew uses the best produce of the fall season. To make it, you will need:

This hearty stew celebrates fall’s finest produce. Here’s what you’ll need:

• 1 ½ cups Butternut Squash: Peel and dice into bite-sized chunks. The squash adds color and a touch of sweetness.
• 1 ½ cups Mixed Mushrooms: Slice a blend of portobello, oyster, and shiitake mushrooms for rich, meaty umami.
• 1 cup Dry Green Lentils: Rinse and pick over lentils to remove debris. They cook directly in the stew.
• 1 Onion: Peeled and chopped (any color).
• 1 Carrot: Peeled and chopped.
• 1 Celery Stalk: Chopped. Together with the onion and carrot, these form a flavorful mirepoix base.
• 3 cloves Garlic: Minced.
• 1 teaspoon Ground Cumin: Adds a warm, fragrant note.
• 1 tablespoon Fresh Thyme Leaves: Use 1 teaspoon dried thyme if needed.
• 4 cups Low-Sodium Vegetable Broth: Use homemade or store-bought.
• 2 tablespoons Olive Oil: For sautéing the vegetables.
• 2–3 tablespoons Vegan Parmesan Cheese: Adds a cheesy, savory depth to the stew.
• Salt and Pepper: To taste.

How To Make Fall Squash, Mushroom, And Lentil Stew

Here’s how to make this dish yourself:

1. Heat the olive oil in a large pot over a medium-high flame.
2. When the oil is hot, add the minced onion, carrots, and celery with a pinch of salt. Saute for 5 to 6 minutes or until the veg has started to soften.
3. Add the garlic and ground cumin. Cook for 30 seconds or until the raw scent of the garlic has mellowed.
4. Add the diced butternut squash to the pan and saute for 2 to 3 minutes.
5. Add the mushroom mixture with a pinch of salt and pepper, and cook for 2 minutes, stirring occasionally, until the mushrooms begin to soften. 
6. Pour the vegetable broth into the pan and add the drained lentils. Stir until everything is mixed well and bring the stew to a boil.
7. Lower the heat and leave the stew to simmer for roughly 25 to 30 minutes. Cook until the lentils and butternut squash have both softened.
8. Stir through the fresh thyme leaves, taste, and season with salt and pepper.
9. Serve hot with freshly grated vegan Parmesan cheese.

Serving Suggestions For This Tasty Fall Stew

This fall squash, mushroom, and lentil stew should be served hot. 

The combination of lentils and butternut squash makes this stew filling and hearty, but you can bulk up the meal by serving it with fresh bread. Crusty bread helps you mop up every last drop of stew so that nothing goes to waste.

You can also serve this stew over grains! Brown rice or quinoa will match the earthy flavors of the mushrooms and lentils. Mashed potatoes are also a good side if you want a warming dish for a cold night.

But if it’s a mild fall day, you might want something a little lighter! Serve your stew with a simple salad of leafy greens in a light dressing.

Squash, mushroom, and lentil stew can be kept in the refrigerator for roughly 5 days. Store it in an airtight container and reheat thoroughly before eating.

It can also be frozen! When the stew has cooled, freeze single portions in an airtight container. When you want to eat the stew, defrost thoroughly using the stovetop or microwave. 

Tips And Tricks For Making This Fall Stew

The good thing about a stew is that it can hide any mistakes! Follow these tips and tricks to simplify the cooking process.

• This stew can easily be cooked in a slow cooker to make it even more simple. You can begin by sauteing the mirepoix ingredients, then the garlic. Add the rest of the ingredients (apart from the fresh thyme), cover, and cook for 4 hours on high. Add the thyme, taste, season, and serve!
• One of the hardest parts of this recipe is prepping the butternut squash. If you want to cut down on the prep work, look for pre-diced butternut squash at the grocery store.
• Make sure to pick over your dried lentils before using them. Remove any rancid-looking lentils and throw away any dirt or grit. Rinse the lentils well using fresh water and dry them before adding them to the stew.
• The best stock to use is low sodium. If you can’t find low sodium, reduce the amount of salt you use elsewhere in the recipe.

Substitutions And Variations

We love the combination of vegetables in this recipe, but if you want to play with the ingredients, here are some suggestions:

• Instead of using butternut squash, experiment with other fall squash varieties. Try using acorn squash, delicata squash, or even pumpkin! You may need to adjust the cooking time to ensure it cooks evenly.
• You can also replace squash with sweet potato. For a simpler flavor, use white potatoes.
• To bring out the flavor of the butternut squash, you can try roasting it! Dice the squash, toss with olive oil, sprinkle with salt and pepper, and cook for 30 minutes at 400 degrees F in a preheated oven. Stir the squash into the stew with the thyme when the lentils have cooked.
• A mixture of mushrooms helps bring new flavors and textures to your stew. If you can get your hands on them, wild mushrooms will taste incredible. 
• However, if you can only find one type of mushroom, it doesn’t matter! You’ll still have a delicious stew!
• A handful of leafy greens will be a delicious addition to your stew (and bring an extra nutritional bunch). Spinach is easy to add, while kale is packed with nutrients. 
• Another veggie addition to consider is corn. Try adding fresh corn when it’s in season and canned corn the rest of the year.
• We love fresh thyme for its blend of earthiness and citrus, but you can use other fresh herbs in its place. Sage, rosemary, or parsley are all potential substitutes. Add them at the end of the recipe.
• You can also switch fresh thyme for dried thyme. As a general rule, 1 tablespoon of fresh herbs is equal to 1 teaspoon dried. You need to add dried herbs earlier in the recipe so the flavors have time to bloom. If using, add a teaspoon of dried thyme with the ground cumin.

Final Thoughts

When chilly nights set in, curl up with a bowl of this delicious stew. It celebrates all the best produce of the season in a dish that’s easy to make, nourishing, and loaded with flavor.

Frequently Asked Questions