Black bean stuffed butternut squash. 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. This dish is not only delicious it also contains and edible bowl. There is an antioxidant found in the butternut squash carrots that is called lutein and.

Butternut squash, black beans, tomatoes, cilantro and spices are simmered in a skillet with green chilies and jalapeno. Butternut squash has so many health benefits; it's low in fat, loaded with fiber, rich in antioxidants, vitamin C and beta-carotene, just to name a few. Black bean with sweet butternut squash and collard greens make this healthy stew so hearty and comforting! You can cook Black bean stuffed butternut squash using 11 ingredients and 9 steps. Here is how you cook it.

Ingredients of Black bean stuffed butternut squash

You need 1/2 of butternut squash.
Prepare 3/4 cup of cous cous (I use ainsley Harriott).
Prepare 1/3 tin of black beans, drained and rinsed.
You need 1/3 tin of sweetcorn.
It's 5 of cherry tomatoes, quartered.
You need 1 tsp of cumin.
Prepare 1 tsp of chilli powder.
Prepare 1 clove of garlic.
Prepare of Butter.
You need of Salt and pepper, for seasoning.
Prepare of Grated cheese.

I decided to add some at the end of this delicious black bean and butternut squash stew. This black bean stew reminds me of my Brazilian Black Bean Stew recipe and Chickpea Stew. Full of fall squash, veggies and hints of chipotle powder and cinnamon, this vegan Butternut Squash & Black Bean Chili makes a really wonderful warm. These Butternut Squash Enchiladas are stuffed with sweet butternut squash, hearty black beans, and plenty of cheese, then smothered in a smoky chipotle enchilada sauce!

Black bean stuffed butternut squash step by step

Preheat your oven at 180 degrees C.
Slice you squash length-ways down the middle to split it into two halves.
Scoop out the seeds from one half of the squash (you'll only be using one half so just refrigerate the other half).
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..
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..
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).
Add the beans to the cous cous, along with the sliced tomatoes and mix everything together..
When the squash becomes soft, scoop out some of the centre and sprinkle with the grated cheese..
When the cheese looks melted, remove the squash from the oven and finish off with a flourish of coriander..

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