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

    • 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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