Butternut Squash Black Bean Bake
The original intent for this recipe was to be a burrito filling, but the filling was so good on its own I decided to quit while I was ahead. The great thing about this is you can have the “bake” for dinner and the next day for lunch or dinner throw it into a wrap with some avocado, cashew nut cheese, tomato, spinach, hot sauce or anything else you like! You can also serve it over spinach for a hearty salad. It is versatile and delicious any way you choose!
- 1 Butternut Squash
- 1 Onion
- 1 Red Pepper
- 2 Serrano Peppers or 1 Jalapeño
- 1 Lime
- 1 Bunch Cilantro (about 1/2 bunch..save the rest for topping)
- 1 Can Diced Tomato
- 1 Can Black Beans (or pinto beans)
- 5-8 Button Mushrooms
- 2 cloves garlic
- 2 tsp. Cumin
Use a carrot peeler to skin butternut squash. Then cut the bottom and top off and slice down the middle. Use a spoon to scoop seeds out. Cut butternut squash into chunks and set aside. Then Chop onion, red pepper and cilantro. Mince garlic (unless you have a garlic press) and Serrano peppers. Cut lime in half.
In a stainless steal pan (we used a cast iron at the time but due to recent scientific research it is advised to cook in stainless steal) heat onion on medium high heat adding water (about 1/4 cup at a time) to the pan as needed to keep onions from burning. Cook for about 5 minutes
Add in garlic and cook for about 3 minutes continuing to add water as needed.
Add in Butternut squash, red pepper, diced tomato and cumin. Cook for about 10-15 minutes until Squash starts to soften a bit. While that is cooking, Julienne mushrooms in the food processor and turn oven to 375.
Turn heat off and add in beans and mushrooms.
Scoop contents into a baking dish, squeeze lime over top and sprinkle on cilantro.
Place your dish in the oven and let cook for about 45 minutes until squash is tender (a knife should go right through it).
Remove from oven and let cool a little before serving. Top with Left over cilantro, a sprinkle of salt and pepper and anything else you like such as Brazil nut cheese, avocado, tomato etc!