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Easy One-Pot Butternut Squash and Black Bean Dinner

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4 from 74 reviews

A comforting one-pot meal featuring butternut squash and black beans, seasoned with cumin and smoked paprika.

Ingredients

Scale
  • 1 medium butternut squash (peeled and cubed)
  • 1 can black beans (drained and rinsed)
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 1 medium bell pepper (chopped)
  • 2 tablespoons olive oil (for sautéing)
  • 3 cups vegetable broth
  • 1 teaspoon cumin (ground)
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/4 cup fresh cilantro (chopped)
  • 2 lime wedges
  • Optional: sour cream or Greek yogurt (for serving)

Instructions

  1. Prepare the Ingredients: Start by peeling and cubing your butternut squash. Rinse and drain the black beans, chop the onion, bell pepper, and mince the garlic.
  2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing for about 5 minutes until the onion becomes translucent. Add the minced garlic and stir for another minute.
  3. Add the Butternut Squash: Include the cubed butternut squash in the pot, stirring to combine.
  4. Season the Medley: Sprinkle in the ground cumin, smoked paprika, salt, and pepper. Stir well to coat the squash with spices.
  5. Pour in the Vegetable Broth: Pour the vegetable broth over the mixture and bring to a simmer. Cook for about 20 minutes until the squash is tender.
  6. Stir in the Beans: Fold in the rinsed black beans and cook for an additional 5 minutes until heated through. Adjust seasoning if needed.
  7. Garnish and Serve: Serve hot, garnished with fresh cilantro and lime juice. Optional: add a dollop of sour cream or Greek yogurt.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on low heat or in the microwave. Customize with different vegetables or spices according to preference.

Nutrition

Find it online: https://pennykitchenz.com/one-pot-butternut-squash-black-bean-recipe/

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