Butternut Squash and Black Bean Skillet

This was the first meal I made in the new year. Absolutely delicious. I had never thought to mix butternut squash with black beans, let alone put it in an enchilada skillet. Genius. I modified the recipe a bit, so to see the original over at ambitious kitchen, click here. I added ground beef from our cow to make this a little heartier. If you want a vegetarian dish, you can omit it all together (like the original recipe) or substitute TVP or tofu.

Butternut Squash and Black Bean Skillet
adapted from Ambitious Kitchen

photo 1

Ingredients
  • 3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)*
  • Olive oil
  • 1 medium yellow onion, diced
  • 8 ounces of lean ground beef
  • 3 cloves of garlic minced
  • 1/2 jalapeno or equivalent amount of hot peppers, seeded and diced
  • 1/2 green pepper, diced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 – 15 ounce can black beans, rinsed and drained
  • 1 cup reduced-fat colby jack or mexican cheese (or whatever you prefer), divided
  • cilantro and low-fat sour cream, for serving
  • Round corn tortilla chips, for serving
Instructions
*To prepare the butternut squash, I think it is easiest to roast it in the oven. I do this every fall with all of my squash and then freeze the cooked squash to use in the winter.  Preheat the oven to 350F. Line a baking pan with foil and spray with cooking spray. If you want you can peel the squash now, but I prefer to wait until after it is cooked. Cut the butternut squash in half lengthwise. Remove seeds with a metal spoon (roast them if you want). I always find that the base of the squash cooks faster because of that hole, so I like to cut just above the base. You should now have 4 pieces of squash  – 2 half circles and 2 rectangular pieces. Place squash face down on the pan. Roast in the oven for 45 minutes, or until a fork can easily pierce the fleshy part of the squash (or when you touch the outside skin it feel soft). Remove from the oven and let cool slightly. With a metal spoon, scoop out the base pieces and mash up in a bowl. Freeze this as a paste to use as a pasta sauce or in soup (or just as mashed squash). Peel the rectangular pieces of squash. The skin should come off pretty easily now. Chop the squash into 1/2″ size pieces. I freeze them in quart-size freezer bags.
  1. Heat 1 tbsp olive oil over medium-high heat in large oven-proof skillet. Add onions, garlic, jalapeno, and ground beef. Cook until beef is browned all the way through. Add in green pepper and cook 2-3 minutes. Add cubed squash, black beans, cumin, and chili powder. Cook, stirring regularly to prevent the squash from becoming mushy. 
  2. Reduce heat to medium-low and sprinkle in 1 cup of cheese. Cover with a lid and let sit for 3-5 minutes, until the cheese is fully melted.
  3. Serve immediately. Top with sour cream and serve with corn tortilla chips.
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2 thoughts on “Butternut Squash and Black Bean Skillet

Add yours

    1. That looks delicious! We love soup in the winter…especially in this bitterly cold weather. We will need to try this soon. Thanks for sharing!

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