Black Bean Butternut Squash Bake

  • Date February 25, 2014
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My love for squash makes for endless recipe ideas. Butternut squash is current craze and there are so many great recipes you can make with this! This is a great side dish or casserole to serve with a salad. It was very filling and met all of my needs for "comfort food". 




I modified this recipe from FatFreeVegan (one of my favourite websites), the original recipe was a pumpkin and black bean casserole. I added in more chili’s and used butternut squash. I also used crushed tomatoes. 


Ingredients:

  • 1/2 Butternut Squash (approximately 15 oz or 400 grams)
  • 1 1/2 cups black beans
  • 1/2 cup corn
  • 1 large green chill, finely chopped
  • 1 medium onion, finely chopped
  • 1 bell pepper (green), finely chopped
  • 2-3 tbls of crushed garlic
  • 1 tsp cumin
  • 1 tsp chill powder
  • 1 tsp smoked paprika
  • 1 can crushed tomatoes (15 oz)
  • 3/4 cup almond milk (or soy or regular)
  • 1/2 cup nutritional yeast
  • 1/2 cup water
  • 3 tbls cornstarch
  • salt, pepper
  • 1 tbls fresh horseradish grated
  • 1 tbls smoked paprika

Makes 4 large servings using a 9x9 pan

Each serving is 300 calories



What the heck is Nutritional Yeast? 

Best known as a parmesan cheese substitute and sometimes called “nooch”. The sales pitch on it is that it creates the taste of cheese with the added benefit of vitamin B, folic acid and selenium. Comes in a flake or a powder form. I have been quite impressed with it and it will be added to many more recipes in the future! Give it a try!


Older recipes that I could have substituted cheese or cheerio crumbs with include:


Directions: 

In a large bowl combine the beans, corn, onion, hot pepper, green pepper, garlic, cumin, chile powder, smoked paprika and canned tomatoes. 




Prepare your butternut squash. Microwave for 1 or 2 minutes so you can cut in half without having to chop like a ninja. Scoop out the seeds. Cut into thick slices.






Spray a 9x9 pan with pam. Layer the pan as follows: 1/3 squash, 1/2 sauce, 1/3 squash, 1/2 sauce and then remainder of the squash.




Preheat the oven to 425F

In a blender, combine the milk, water,  nutritional yeast, cornstarch, salt, horseradish, smoked paprika.


Pour over the casserole and cover with tin foil.  Bake for one hour or even longer (try to get your squash to near tender). Then uncover and bake another 30 minutes until the sauce is thick, bubbly and the squash is tender.


While you are cooking, clean your kitchen. Don't be lazy. You wouldn't even know I have a delicious casserole cooking in the oven from this picture. I also then do recipe magic and prep (you don't think these posts just happen overnight do you?)


Checking the casserole (squash was still too firm). Back in the oven it goes!






















And there you have it! Delicious!


Husband Friendly Version: 

Tell him its a casserole. Men love casseroles. Serve with some sour cream and hand him a beer and turn on the hockey game. He won’t even realize he ate a low calorie veggie filled no cheese delight! I am thinking the leafs were losing at this point in the game...wow angry face! 






Then upload photos, write recipe, check calorie counts and use your new MAC computer to create endless pinterest and instagram photo links. Blogging love and happy to share this recipe.














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