Black Bean and Butternut Squash Casserole Recipe

Introduction

If you’re looking for a comforting dish that is both nutritious and delicious, the Black Bean and Butternut Squash Casserole is a perfect choice. This hearty casserole combines the goodness of black beans with the sweet, nutty flavor of butternut squash, creating a delightful meal that everyone will love. It is packed with protein, fiber, and essential vitamins.

Ingredients

• 2 cans (15 ounces each) black beans, drained and rinsed
• 4 cups peeled and diced butternut squash
• 1 medium yellow onion, finely diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 cup shredded cheddar or Monterey Jack cheese (optional)
• Salt, to taste

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Wash all vegetables. Peel the butternut squash and cut it into 1-inch cubes. Finely dice the onion and red bell pepper.
3. Step 3: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds. Add the diced onion and cook until translucent, about 5 minutes.
4. Step 4: Stir in the red bell pepper and butternut squash. Season lightly with salt. Cook, stirring frequently, until vegetables soften, about 10 minutes.
5. Step 5: Add the rinsed black beans, cumin, chili powder, and black pepper. Gently fold to combine and coat the ingredients with spices.
6. Step 6: Transfer the mixture to a lightly greased 9×13-inch baking dish.
7. Step 7: Sprinkle the shredded cheese evenly over the top, if using.
8. Step 8: Bake uncovered for 30-40 minutes, until the edges are golden and cheese is bubbly and melted. If the top browns too quickly, cover loosely with foil.

Tips & Variations

• Prep vegetables the day before to save time on cooking day.
• Try different cheeses like pepper jack for heat or feta for tanginess.
• Bake at 350°F (175°C) and finish with broil for 1-2 minutes to achieve a crispy topping.
• Add extra vegetables such as spinach, kale, or corn for more nutrition and texture.
• Serve with sour cream, Greek yogurt, or fresh cilantro for added flavor.
• Use low-sodium black beans and fresh butternut squash for the best flavor.

Storage

Allow the casserole to cool completely before transferring leftovers to airtight containers. Store in the refrigerator for up to 3-5 days. For longer storage, freeze portions and thaw overnight in the refrigerator before reheating. Reheat in the oven at 350°F (175°C) covered with foil until warmed through to maintain texture. Microwave reheating is possible but may affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What ingredients are needed for Black Bean and Butternut Squash Casserole?

You’ll need black beans, butternut squash, onion, red bell pepper, garlic, cumin, chili powder, olive oil, optional cheese, and seasonings such as salt and black pepper.

How do you prepare Black Bean and Butternut Squash Casserole?

Sauté the garlic, onion, bell pepper, and butternut squash until softened. Mix in rinsed black beans and spices, then transfer to a baking dish, top with cheese if desired, and bake until bubbly and golden.

Black Bean and Butternut Squash Casserole Recipe

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★★★★★

4.7 from 137 reviews

• Author: Naomi
• Total Time: 1 hour
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A hearty and nutritious Black Bean and Butternut Squash Casserole combining the protein-rich goodness of black beans with the sweet, creamy texture of butternut squash. This colorful casserole is seasoned with warming spices and topped with melted cheese, making it a perfect comforting meal for weeknights or gatherings. Easy to prep ahead and customizable with various spices, vegetables, and cheeses, it delivers vibrant flavors and a healthy balance of nutrients.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cans (15 ounces each) black beans, drained and rinsed
• 4 cups peeled and diced butternut squash (about 1-inch cubes)
• 1 medium yellow onion, finely diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Freshly ground black pepper to taste
• Salt to taste

Toppings (Optional)

• 1 cup shredded cheddar or Monterey Jack cheese

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole evenly and melding the flavors beautifully.
2. Prepare Vegetables: Wash all vegetables thoroughly. Peel and dice the butternut squash into 1-inch cubes. Finely dice the yellow onion and the red bell pepper. Set aside.
3. Sauté Vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté briefly until fragrant (about 30 seconds). Add diced onions and cook until translucent, about 5 minutes. Stir in diced bell peppers and butternut squash. Season lightly with salt. Cook, stirring frequently, until vegetables soften, approximately 10 minutes.
4. Combine Ingredients: Add rinsed black beans to the skillet along with cumin, chili powder, and freshly ground black pepper. Gently fold to coat everything evenly. Remove from heat.
5. Assemble Casserole: Lightly grease a 9×13 inch baking dish. Transfer the vegetable and bean mixture evenly into the dish. If using cheese, sprinkle shredded cheddar or Monterey Jack evenly over the top.
6. Bake Casserole: Place the baking dish in the preheated oven. Bake uncovered for 30-40 minutes, until the edges are golden brown and the cheese topping is bubbly and melted. If cheese browns too quickly, cover loosely with aluminum foil.

Notes

• Use low-sodium or organic canned black beans to enhance flavor and control salt content.
• Fresh butternut squash is preferable to frozen for better texture and natural sweetness.
• Adjust seasoning with additional spices like smoked paprika or cayenne for heat.
• For even flavor distribution and texture, consider layering ingredients instead of mixing fully.
• Cheese is optional; experiment with pepper jack for spice, feta for tang, or a mix for depth.
• Cool completely before storing leftovers in airtight containers.
• Reheat leftovers covered in the oven at 350°F (175°C) for best texture, or use microwave carefully.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: black bean casserole, butternut squash casserole, vegetarian casserole, healthy dinner, baked casserole, comforting meal, protein-rich vegetarian, veggie main dish