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Black Bean and Butternut Squash Casserole Recipe

★★★★★

4.7 from 137 reviews
  • Author: Naomi
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Diet: Vegetarian

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.

Ingredients

Scale

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

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

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Find it online: https://naomifletcher.com/black-bean-and-butternut-squash-casserole-recipe/