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5 from 2 votes

Butternut squash and black bean skillet

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main meal
Servings: 2 -3
Author: Becca Heyes


  • 1 tbsp 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 tsp smoked paprika
  • 1/4 tsp hot chilli powder
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 400 g tin chopped tomatoes
  • 75 g cheddar cheese grated


  • 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.