Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, black bean stuffed butternut squash. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Black bean stuffed butternut squash is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Black bean stuffed butternut squash is something which I have loved my entire life.
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.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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:
- Take 1/2 butternut squash
- Make ready 3/4 cup cous cous (I use ainsley Harriott)
- Get 1/3 tin black beans, drained and rinsed
- Make ready 1/3 tin sweetcorn
- Get 5 cherry tomatoes, quartered
- Take 1 tsp cumin
- Get 1 tsp chilli powder
- Prepare 1 clove garlic
- Take Butter
- Get Salt and pepper, for seasoning
- Get 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!
Instructions to make Black bean stuffed butternut squash:
- 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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