Black bean stuffed butternut squash
Black bean stuffed butternut squash

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, black bean stuffed butternut squash. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Treat them to this colorful and delicious Southwest Black Bean Stuffed Butternut Squash. The beans add protein so even the biggest carnivores won't I didn't grow up eating butternut squash, acorn squash or spaghetti squash. They were used for decorating, but I had no idea how amazing and.

Black bean stuffed butternut squash is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Black bean stuffed butternut squash is something that I’ve loved my whole life. They are fine and they look wonderful.

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

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

For this stuffed delicata squash recipe, we made it into a main dish by stuffing it with rice, salsa and black beans. We also added a chipotle glaze for the outside of the. Full of fall squash, veggies and hints of chipotle powder and cinnamon, this vegan Butternut Squash & Black Bean Chili makes a really wonderful warm. Vegan Wild-Rice-Stuffed Butternut SquashFood Network Canada.

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.

This delicious butternut squash black bean wrap is stuffed with vegetarian goodness. Healthy, filling, and easy to make. I accidentally used steam-in-the-bag butternut squash… with cinnamon sauce. But actually, it tasted really good with the warm. Black bean with sweet butternut squash and collard greens make this healthy stew so hearty and comforting!

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