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Butternut Squash and Black Bean Skillet Dinner
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
"Wholesome vegetarian skillet with roasted butternut squash, black beans, quinoa, cumin, and chili powder, ready in just 45 minutes. Perfect for a quick and delicious family dinner!"
Ingredients:
  • 1 pound peeled and seeded butternut squash, cut into 1/2-inch cubes
  • 3 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 cup red quinoa
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon ancho chili powder, or chili powder of your choice
  • 1/2 teaspoon ground cumin
  • 1 1/4 cups water or low-salt vegetable stock
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 1 (15-ounce) can black beans, rinsed and drained
  • 2 large handfuls baby spinach leaves
  • 1/3 cup pepitas (green pumpkin seeds)
  • 3 ounces (1/2 cup) crumbled cotija cheese (optional)
  • To garnish:
  • 1/2 cup cilantro leaves
Instructions:
  • Preheat oven to 450ºF
  • To roast the squash, place it in the center of a rimmed baking sheet. Drizzle with 1 tablespoon of oil, sprinkle with 1/4 teaspoon salt, and 1/8 teaspoon pepper. Gently toss to coat, ensuring each cube gets oiled. Spread in a single layer and roast at 400°F for 20 minutes, flipping halfway through. The squash is ready when tender and golden. Allow to cool before using.
  • Rinse the quinoa in a fine-mesh strainer under cold running water for 1-2 minutes, shaking it and stirring occasionally to remove the bitter saponin coating.
  • In a large skillet over medium-high heat, heat 2 tablespoons of oil until shimmering. Add the onion and cook for about 4 minutes until lightly browned. Stir in the garlic, oregano, chili powder, and cumin, and cook for 1 more minute.
  • Prepare the quinoa: Combine quinoa, water or broth, diced tomatoes with their juices, drained beans, and half a teaspoon of salt in a pot. Bring to a boil, then lower the heat, cover, and simmer for 18-20 minutes until the liquid is absorbed. Add spinach and cook for an additional minute until wilted.
  • Toast the pumpkin seeds in a small skillet over medium heat for 4 to 5 minutes until they start to crackle and turn golden brown. Once done, transfer the seeds to a plate to cool and avoid burning them by not leaving them in the hot pan.
  • Complete the quinoa dish by gently mixing in the squash. Top with the crunchy toasted pumpkin seeds, savory cheese, and fresh cilantro before serving.

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