Butternut Squash Gumbo
Prep
20 mins
Cook
45 mins
Servings
6
Difficulty
Medium
My favorite way to use butternut squash is in this comforting gumbo that comes together in just over an hour. The creamy, naturally sweet squash pairs beautifully with okra and a warm blend of spices to create something truly special. What I love most is how budget friendly this dish is, using simple pantry staples and affordable vegetables. Butternut squash is packed with beta carotene, which supports your immune system and vision, so you're doing something good for yourself with every bowl. This is the kind of meal that fills your home with amazing aromas while you're cooking and brings everyone to the table eager to dig in.
Ella x
Ingredients
- 800 gbutternut squash(peeled and cubed)
- 300 gokra(sliced)
- 2onion(diced)
- 3celery stalks(diced)
- 2red bell pepper(diced)
- 60 mlvegetable oil
- 60 gplain flour
- 1200 mlvegetable broth
- 400 gcanned tomatoes(crushed)
- 4garlic cloves(minced)
- 10 gpaprika(smoked)
- 3 gcayenne pepper
- 5 gthyme(dried)
- to tastesea salt and black pepper
- 15 mlhot sauce(optional)
Detail level
Instructions
- 1
Heat the oil in a large heavy-bottomed pot over medium heat. Add the flour slowly while stirring constantly to create a dark roux, cooking for 8-10 minutes until it reaches a chocolate brown colour.
Tip: Watch the roux carefully as it burns easily. Keep the heat at medium to prevent scorching.
- 2
Add the diced onion, celery, and bell pepper to the roux and cook for 5 minutes, stirring frequently until the vegetables begin to soften.
Tip: This aromatics base is essential for building the gumbo's flavour foundation.
- 3
Stir in the minced garlic, smoked paprika, cayenne pepper, and thyme. Cook for 1 minute until fragrant.
Tip: Blooming the spices in the fat enhances their depth and complexity.
- 4
Gradually pour in the vegetable broth while stirring to avoid lumps. Add the crushed tomatoes and bring to a simmer.
Tip: Whisking constantly as you add the broth prevents the roux from clumping.
- 5
Add the cubed butternut squash and simmer uncovered for 20 minutes until the squash is tender and begins to break down slightly.
Tip: The squash will add natural sweetness and thicken the gumbo as it cooks.
- 6
Add the sliced okra and simmer for another 8-10 minutes until the okra is cooked through and the gumbo has thickened.
Tip: Okra acts as a natural thickening agent, so don't skip it or replace it.
- 7
Taste and season with sea salt, black pepper, and hot sauce if desired. Adjust the consistency by adding more broth if too thick.
Tip: The gumbo should be thick but still pourable—thicker than soup but not stew-like.
- 8
Ladle into bowls and serve hot. This gumbo keeps well in the refrigerator for up to 4 days and tastes even better the next day.
Tip: Serve with crusty bread or over steamed rice for a complete meal.
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