Black bean stuffed butternut squash
Black bean stuffed butternut squash

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, black bean stuffed butternut squash. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Black bean stuffed butternut squash is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Black bean stuffed butternut squash is something that I have loved my entire life. They are fine and they look fantastic.

LET'S MAKE SOUTHWEST BLACK BEAN STUFFED BUTTERNUT SQUASH Prior to roasting, cut the top and bottom off the butternut squash and slice in half. Leave the skin on and scoop out seeds. The easiest way to do it is with an ice cream scoop, rather than a regular spoon.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook black bean stuffed butternut squash using 11 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Black bean stuffed butternut squash:
  1. Make ready 1/2 butternut squash
  2. Get 3/4 cup cous cous (I use ainsley Harriott)
  3. Make ready 1/3 tin black beans, drained and rinsed
  4. Take 1/3 tin sweetcorn
  5. Get 5 cherry tomatoes, quartered
  6. Prepare 1 tsp cumin
  7. Get 1 tsp chilli powder
  8. Make ready 1 clove garlic
  9. Get Butter
  10. Get Salt and pepper, for seasoning
  11. Make ready Grated cheese

The butternut squash adds depth to the tacos because its sweet taste balances out the savory refried beans. Taco-Stuffed Butternut Squash With Refried Black Beans [Vegan, Grain-Free] Advertisement Watch how to make this recipe. The butternut squash-and-black bean base in these healthy vegetarian tostadas has a mild, sweet-spicy flavor thanks to ancho chile powder. If you can't find ancho chile powder, other mildly spicy chili powder can be used.

Instructions to make Black bean stuffed butternut squash:
  1. Preheat your oven at 180 degrees C
  2. Slice you squash length-ways down the middle to split it into two halves
  3. Scoop out the seeds from one half of the squash (you'll only be using one half so just refrigerate the other half)
  4. In a saucepan, melt the butter and drizzle it over the squash. Add a pinch of salt and then bake in the oven for approximately 50 minutes.
  5. When you have about 10 minutes left in the oven, add the black beans, sweetcorn, cumin, garlic and chilli powder into a pan and cook on a low heat to create a smokey flavour. Make sure to keep stirring the mixture.
  6. While doing this, in a bowl add boiling water to your cous cous. Cover with a plate and leave for a few minutes until the water is absorbed. (Instructions will be on the packaging)
  7. Add the beans to the cous cous, along with the sliced tomatoes and mix everything together.
  8. When the squash becomes soft, scoop out some of the centre and sprinkle with the grated cheese.
  9. When the cheese looks melted, remove the squash from the oven and finish off with a flourish of coriander.

Serve with your favorite hot sauce. Black beans and tender, sweet butternut squash make this healthy vegetarian chili truly satisfying. Load up bowls and top with Greek yogurt, cilantro and minced red onion for game night or a Meatless Monday meal. Or skip the yogurt and keep this healthy dinner vegan. Scrub the outside of the squash clean and cut each in half down the middle from the stem to the root end.

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