Are you ready to elevate your dinner game with a dish that's not only delicious but also bursting with vibrant flavors? Look no further than this Butternut Squash and Black Bean recipe! This American classic is the perfect blend of creamy, sweet squash and hearty black beans, making it a satisfying meal that’s as nutritious as it is mouthwatering. In just 40 minutes, you can whip up a colorful dish that serves four and will leave your taste buds dancing. Whether you’re looking for a cozy weeknight dinner or a standout side dish for your next gathering, this recipe is sure to impress. Dive in and discover the secret to a meal that’s both easy to make and irresistibly tasty!
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 can black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh lime juice for serving
Instructions
- Begin by preparing the butternut squash. Carefully peel the squash using a vegetable peeler, then cut it in half lengthwise. Remove the seeds with a spoon and dice the flesh into 1-inch cubes. Set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the diced butternut squash to the skillet. Stir well to coat the squash in the oil.
- Sprinkle 1 teaspoon of cumin over the squash and season with salt and pepper to taste. Stir to combine all the ingredients evenly.
- Cook the butternut squash for about 10-12 minutes, stirring occasionally, until it begins to soften and develop a golden-brown color.
- While the squash is cooking, drain and rinse the can of black beans under cold water to remove any excess sodium. Once rinsed, set the beans aside.
- After the squash has softened, add the rinsed black beans to the skillet. Stir well to combine the beans with the squash and cook for an additional 8-10 minutes, allowing the flavors to meld and the beans to heat through.
- Once everything is cooked, taste the mixture and adjust the seasoning with more salt and pepper if needed.
- Remove the skillet from heat and squeeze fresh lime juice over the butternut squash and black bean mixture to brighten the flavors. Stir to combine.
- Serve the butternut squash and black bean mixture warm, garnished with additional lime wedges if desired. Enjoy!
Tips
- Choose the Right Squash: When selecting a butternut squash, look for one that feels heavy for its size and has a smooth, tan skin. Avoid any with soft spots or blemishes.
- Perfectly Diced: For even cooking, make sure to dice the butternut squash into uniform 1-inch cubes. This ensures that every piece cooks through at the same rate.
- Enhance the Flavor: Feel free to experiment with spices! Adding a pinch of chili powder or smoked paprika can give your dish an extra kick.
- Don’t Skip the Lime: The fresh lime juice at the end is crucial—it brightens the dish and balances the sweetness of the squash. Squeeze generously!
- Make it a Meal: To turn this side dish into a complete meal, serve it over quinoa or brown rice, or add some avocado slices for a creamy finish.
- Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave for a quick lunch!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 10g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
