Hearty Squash and Kidney Beans
A warming, nutritious dish that combines tender squash with protein-rich kidney beans in a flavorful, aromatic sauce.
Prep Time 35 minutes minutes Cook Time 55 minutes minutes Total Time 1 hour hour 30 minutes minutes Author Darshana Thacker Wendel
- 2 lbs butternut squash peeled and cubed
- 2 (15 oz) cans kidney beans drained and rinsed
- 1 large onion diced
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cinnamon
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh herbs for garnish parsley or cilantro
Warm the olive oil in a spacious saucepan over medium heat.
Sauté onions until translucent (5-7 minutes).
Add garlic and spices, cook until fragrant (1 minute).
Add squash, stir to coat with spices.
Pour in vegetable broth, bring to simmer.
Cook until squash is tender (15-20 minutes).
Add kidney beans, warm through (5 minutes).
Season to taste and garnish with fresh herbs.
For best results, choose squash that feels heavy for its size and has unblemished skin.
Nutrition Information
- Calories: 325
- Protein: 12g
- Carbohydrates: 54g
- Fiber: 16g
- Fat: 8g