It feels a bit weird for me to be calling this recipe a ‘skillet’, since (as far as I can tell), ‘skillet’ is just the American word for a frying pan, and I’m not American. However, I’ve seen loads of skillet recipes lately, and I love a good bandwagon, so here you go: butternut squash and black bean skillet.
Shall I say 'skillet' again? Skillet.
A skillet recipe is just one that can be cooked on the hob (or stove, since apparently I'm being all American today) in one pan - a really simple recipe that tends to be a mish mash of various yummy bits that all go well together. This version is hearty and autumnal, with a slightly Mexican vibe from the spicy, cheesy black beans and the rich tomato sauce.
The point of skillet recipes like this is that they’re really easy - and this black bean skillet is no exception. Just cook up your butternut squash with some onions and garlic, add your black beans, tomatoes and plenty of spice, and then scatter over a good handful of grated cheese. I mixed half of the cheese through the dish, and let the other half melt on top to go all gooey. Of course you could skip the cheese if you want to make this a vegan skillet recipe, but I personally think it’s one of the best bits - can't beat gooey cheese!
By the way, this dish would be ideal served with some fresh coriander too - but obviously since I’m super disorganised, I ran out the day before I made this...
Oh and yes, I am officially now in autumn mode. No longer can we pretend it's still late summer… late September is definitely autumn (sorry, I know it hurts to hear this as much as it pains me to say it). But it's not all bad - hence the butternut squash! I’m sure it will be making many more appearances here over the next couple of months, since I can’t bring myself to chop up a pumpkin (I nearly lost a finger even just with the butternut squash and I don't really fancy losing an entire arm).
Butternut squash and black bean skillet
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Print Pin CommentIngredients
- 1 tablespoon oil
- 1 onion diced
- 3 cloves garlic minced
- 350 g butternut squash around half a medium squash, cut into 1cm dice
- 1 mild red chilli finely diced
- Salt
- Black pepper
- 400 g tin black beans 240g when drained, drained
- 1 teaspoon smoked paprika
- ¼ teaspoon hot chilli powder
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 400 g tin chopped tomatoes
- 75 g cheddar cheese grated
Instructions
- Heat the oil in a large frying pan, and add the onion, garlic, squash and red chilli. Season well, and cook over a medium heat for 5-10 minutes, until the onion is fairly soft.
- Add the black beans, spices, and chopped tomatoes, and mix well (I also added a dash of water because my mixture seemed fairly dry). Cover the pan, bring it to a gentle simmer, and cook for another 5-10 minutes until the butternut squash is completely cooked.
- Top with the grated cheese, and allow it to melt into the dish. Serve warm.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
If you love black beans as much as I do, make sure you've looked through my collection of 60 vegetarian black bean recipes!
Fran Manly says
I made this tonight for my husband and me, and it was a hit. I doubled the cumin, coriander, and chili powder, and it definitely wasn't too much. Served it with a green salad with clementine pieces and sweet onion, which was a good companion for it. It didn't really need anything else, but I think next time I will have some brown rice on the side, or--maybe even better-- cornbread.
Bec says
Made this for my dad and a friend the other night (with a side of brown rice - went very well together) and they both loved it.
I've made this before, but not for ages. But I enjoyed it so much the other night, guess what I'm making again tonight, hehe.
(Plus, I have all the ingredients in the cupboard/fridge which means I don't need to go out on this cold, grey Melbourne day! Bonus!)
Becca @ Amuse Your Bouche says
Yay thanks Bec! Really glad you all enjoyed it - brown rice sounds perfect as a side. Gotta love a store cupboard recipe :)
Ashley says
486 calories is what I calculated for about half the meal without any cheese. Pretty good low calorie hearty dinner.
Becca @ Amuse Your Bouche says
Thanks for the info! :)
noreasa mayfield says
Why haven't you listed the nutrition facts for any of these dishes? It would be nice to know the number of calories, grams of salt and carbs.
Becca @ Amuse Your Bouche says
Hi Noreasa, all my recipes from May 2015 onwards include nutritional information, but not those that I shared earlier than this. I'd recommend pasting the recipe into http://www.caloriecount.com/cc/recipe_analysis.php to find the info you're after :)
Caitlin says
I don't normally comment on recipe blogs, but this was insanely good! I made it tonight and my partner loved it. I used a few dashes of cayenne in place of the chili powder, and barely any cheese--it was so good it didn't need it! Thanks for the great recipe!
Becca @ Amuse Your Bouche says
Well I'm so glad you broke your silence haha, comments make my day :D I'm so pleased you enjoyed this! Hope you find some other recipes you enjoy here too! :)
Jeremy says
This recipe was fantastic :) ... I used a hot chili because I enjoy spicy and will definitely making this again sooner rather than later.
Becca @ Amuse Your Bouche says
Thanks Jeremy, so pleased that you enjoyed it! :D
Suz says
I whipped this up tonight for dinner, and I really enjoyed it. I added some chopped black olives and a fresh tomato to the mix before simmering. I finished mine off in the oven for 10-15 mins so it became really saucy but it still had a bit of a cheese crust.
Would definitely make again!
Becca @ Amuse Your Bouche says
Ooh I love black olives, great idea :) really glad you liked it Suz!
[email protected] says
I adore black beans and have made a mole with them before and loved it. I think you have really embraced this Autumn food Becca!
Kavey says
Look so warming and comforting! Love one pan dishes!
Lara Elizabeth says
I made this last night and it was delicious! The perfect combination of flavors and the seasoning is spot-on. Looking forward to my leftovers for lunch...
Becca @ Amuse Your Bouche says
Thanks so much Lara! Enjoy them :D