Butternut Squash And Black Bean Salad Recipes

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BLACK BEAN BUTTERNUT SQUASH SOUP



Black Bean Butternut Squash Soup image

This easy and flavorful black bean and butternut squash soup recipe creates a nutritious meal, appetizer or side dish. It's vegan and gluten free.

Provided by Nicole

Categories     Appetizer     Lunch     Soup

Time 50m

Number Of Ingredients 15

4 cups butternut squash (, cubed (550g))
2 tablespoons avocado oil ((or oil of choice))
3 cloves garlic (, minced)
¾ cup red onion (, finely diced (90g))
¾ cup red bell pepper (, finely diced (100g))
½ cup corn ((I use frozen))
1 ½ teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon Herbamare seasoning (*)
½ teaspoon dry oregano
¼ teaspoon ground black pepper
¼-½ cup cooking sherry ((or dry white wine))
3 cups vegetable broth ((low or no sodium))
2 ¼ cups black beans (, drained and rinsed (19 oz/ 540 mL can))
1 tablespoon lime juice

Steps:

  • Remove the seeds from your squash, cut off the peel, then cut into small cubes.
  • Finely chop the onion and bell pepper.
  • Mince your garlic.
  • Drain and rinse a can of black beans (or cook from dry).
  • Warm avocado oil over medium heat in a large pot. Add chopped onion and cook for 2-3 minutes.
  • Then add chopped bell pepper and minced garlic. Cook for another 2-3 minutes.
  • Next, add the spices.
  • Toss to coat the spices evenly around your vegetables.
  • Add the cooking sherry/ wine and cook until it's reduced by (at least) half. This takes about 3-4 minutes, or longer if you use more. Scrape around the bottom of your pot to lift any spices/ flavor that may have stuck.
  • Add the remaining ingredients.
  • Cook until the squash is soft, about 10 minutes. I recommend adding a lid to the pot for the first 10 minutes, then removing it for the last 10 minutes (keep lid on if you like a thinner soup).
  • You can speed the cooking process by turning up the heat to medium-high. I prefer a slightly longer cooking time to give the flavors time to meld together.
  • Decide if you want to serve the soup as-is, partially blended or fully blended (it's a very thick soup when fully blended).
  • Use an immersion blender, regular blender or food processor to blend the soup.
  • For a partially blended soup, blend anywhere from ¼ to ¾ of the soup (recipe photos show about ½ the soup blended).
  • Serve the soup hot and garnish with any of your favorite toppings like cilantro, vegan sour cream, avocado, tortilla chips, pepitas, sprinkle of smoked paprika, etc.

Nutrition Facts : ServingSize 1 Serving (1/4 of recipe), Calories 328 kcal, Carbohydrate 57 g, Protein 11 g, Fat 8 g, SaturatedFat 1 g, Sodium 862 mg, Fiber 18 g, Sugar 10 g, UnsaturatedFat 7 g

BUTTERNUT SQUASH AND BLACK BEAN ENCHILADAS



Butternut Squash and Black Bean Enchiladas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h55m

Yield 6 to 8 servings

Number Of Ingredients 12

1/2 medium butternut squash, peeled, seeded and cut into 2 1/2-by-1/2-inch sticks
1/4 cup vegetable oil
3/4 teaspoon chili powder, plus more for sprinkling
3/4 teaspoon ground cumin
1 teaspoon kosher salt
Freshly ground black pepper
1 large onion, diced
One 15-ounce can black beans, drained and rinsed
Three 15-ounce cans green enchilada sauce
16 corn tortillas
3 cups grated Monterey Jack or pepper jack cheese (about 12 ounces)
Chopped fresh cilantro, for topping

Steps:

  • Preheat the oven to 350 degrees F.
  • Toss the squash, 2 tablespoons vegetable oil, 1/2 teaspoon each of chili powder and cumin, the salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, but not falling apart, 25 to 30 minutes.
  • Meanwhile, heat the remaining 2 tablespoons vegetable oil in a large skillet over a medium heat. Add the onion and cook, stirring, until lightly browned and tender, about 10 minutes. Stir in the black beans and the remaining 1/4 teaspoon each of cumin and chili powder. Cook until the beans are heated through and well combined, about 2 minutes. Remove from the skillet and set aside on a plate. Pour the enchilada sauce into the skillet, then reduce the heat to low and warm through.
  • One at a time, hold the tortillas over a stovetop burner set on a medium heat to brown slightly, about 30 seconds per side. Set aside.
  • Pour 2 cups of the enchilada sauce into a 9-by-13-inch baking dish. To assemble the enchiladas, dip a tortilla into the remaining sauce, then lay on a plate. Sprinkle some cheese down the middle, followed by some of the bean mixture and finally some of the roasted squash. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas. If you have any extra pieces of squash or the bean mixture, tuck them in between the enchiladas. Be sure to save a little cheese for the topping!
  • Pour the rest of the sauce over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 20 to 30 minutes. Let sit for 15 to 20 minutes before serving. Top with the cilantro.

VEGETARIAN BUTTERNUT SQUASH AND BLACK BEAN ENCHILADAS



Vegetarian Butternut Squash and Black Bean Enchiladas image

Butternut squash, black beans, tomatoes, cilantro and spices are simmered in a skillet with green chilies and jalapeno, then wrapped in tortillas and baked in the oven with enchilada sauce and cheese - these vegetarian enchiladas are delicious!

Provided by Gina

Categories     Dinner

Time 1h30m

Number Of Ingredients 17

1 cup red enchilada sauce (homemade or canned)
1 tsp olive oil
2 1/2 cups peeled butternut squash (cut 1/2-inch-dice)
salt and pepper (to taste)
1 small onion (diced)
3 cloves garlic (minced)
1 jalapeno (seeded and diced)
10 oz can Rotel tomatoes with green chilies
1 1/2 cups reduced sodium canned black beans (rinsed and drained)
1/4 cup cilantro
1 tsp cumin
1/2 tsp chili powder
1/4 cup water
8 medium low-carb whole wheat flour tortillas (I used La Tortilla Factory)
1 cup reduced-fat shredded Mexican cheese
2 tbsp chopped scallions (for garnish)
reduced-fat sour cream (for serving (optional))

Steps:

  • Preheat the oven to 400°F.
  • Place 1/4 cup enchilada sauce on the bottom of a large baking dish.
  • Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant.
  • Add cubed butternut, Rotel tomatoes, black beans, water, cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.
  • Place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling.
  • Top with remaining enchilada sauce and cheese and bake, covered with foil until hot and the cheese is melted, about 10 minutes. Top with scallions and eat with sour cream if desired.

Nutrition Facts : ServingSize 1 enchilada, Calories 185 kcal, Carbohydrate 29 g, Protein 13 g, Fat 6 g, Cholesterol 7.5 mg, Sodium 864 mg, Fiber 13 g, Sugar 2 g

BUTTERNUT SQUASH BLACK BEAN ENCHILADAS



Butternut Squash Black Bean Enchiladas image

Simple butternut squash black bean enchiladas made from scratch with just 10 ingredients! A savory, satisfying plant-based meal even picky eaters will love.

Provided by Minimalist Baker

Categories     Entree

Time 1h15m

Number Of Ingredients 17

3 cups cubed butternut squash*
1 Tbsp avocado oil or coconut oil
1/4 tsp sea salt and black pepper ((divided))
1 15-ounce can black beans ((slightly drained))
1/2 tsp ground cumin ((divided))
7-9 white or yellow corn tortillas
1 Tbsp avocado oil or coconut oil
3 cloves garlic minced ((3 cloves yield ~1 1/2 Tbsp))
1 15-ounce can tomato sauce
1 chipotle pepper in adobo sauce ((plus additional pepper or adobo sauce for more heat))
1/2 cup water
Sea salt and black pepper ((to taste))
1-2 Tbsp coconut sugar ((or sub maple syrup))
Red onion, diced
Ripe avocado, sliced
Fresh cilantro, chopped
Toasted pumpkin seeds

Steps:

  • Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.
  • Add cubed butternut squash to a baking sheet and drizzle with oil and a pinch each salt and pepper. Toss to combine.
  • Bake for 15-20 minutes, or until all squash is fork tender. Set aside to cool. Also reduce oven heat to 350 degrees F (176 C).
  • In the meantime, prepare sauce. Heat large skillet over medium heat. Once hot, add oil and garlic. Cook, stirring frequently, until soft and slightly browned and translucent - about 4-5 minutes.
  • Remove pan from heat and add tomato sauce, diced chipotle pepper, more adobo sauce (if desired // for more heat), and water (or vegetable broth). Reduce heat to low and return pan to heat. Simmer for 5 minutes, covered (to prevent splattering).
  • Transfer sauce to a blender and blend well for a completely smooth sauce. Taste and adjust seasonings as needed, adding more adobo sauce for heat, salt for savoriness, or coconut sugar for sweetness. Set aside.
  • Place same skillet used earlier back over medium heat and add black beans. Season with a little salt, pepper, cumin and stir.
  • Once bubbling, remove from heat and add roasted butternut squash and 1/4 cup (amount as original recipe is written // adjust if altering batch size) of the enchilada sauce (see photo). Stir to coat. Taste and adjust seasonings as needed. Set aside.
  • Wrap tortillas in damp paper or cloth towel and microwave to warm for 30 seconds to make more pliable. (Alternatively, place tortillas directly on oven rack for 1 minute to heat through.)
  • Pour a bit of sauce into the bottom of 9×13-inch (3 quart | or similar shaped) baking dish. Spread to coat.
  • Take one corn tortilla and lay it down in the dish. Fill with generous amount of squash-bean filling (there should to be plenty for 7-9 tortillas). Then roll up tortilla.
  • Place seam side down at one end of dish. Continue until all tortillas are filled and wrapped. Then pour remaining sauce over the top of the enchiladas in a stripe down the middle. Use a spoon to distribute the sauce into the cracks. Then brush/spray the edges of the bare tortillas with oil for crispy edges (optional).
  • Bake at 350 degrees F for 15-20 minutes, or until warmed through. Top with desired toppings and serve.
  • I love fresh lime juice, red onion, avocado, and cilantro, but these enchiladas are delicious on their own! Leftovers will keep covered in the refrigerator for up to 3 days, though best when fresh. Reheat in a 350-degree F (176 C) oven for 15-20 minutes or until warmed through.

Nutrition Facts : ServingSize 1 enchiladas, Calories 159 kcal, Carbohydrate 28 g, Protein 4.8 g, Fat 4.3 g, Sodium 500 mg, Fiber 5.2 g, Sugar 5.7 g

BUTTERNUT SQUASH AND BLACK BEAN SALAD



BUTTERNUT SQUASH AND BLACK BEAN SALAD image

Categories     Squash

Yield 4

Number Of Ingredients 24

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4 cups (1/2-inch) cubed peeled butternut squash
7 teaspoons extra-virgin olive oil, divided
1/2 cup walnuts, chopped
Cooking spray
1/2 teaspoon kosher salt, divided
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon adobo sauce $
2 garlic cloves, thinly sliced $
1/4 teaspoon black pepper
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 (9-ounce) package baby arugula
1/2 cup (2 ounces) crumbled goat cheese
Preparation
Preheat oven to 425°.
Combine squash and 1 tablespoon oil; toss to coat. Arrange squash on a jelly-roll pan. Bake at 425° for 25 minutes or until tender.
Arrange walnuts on jelly-roll pan; coat with cooking spray. Sprinkle 1/8 teaspoon salt over nuts; toss. Bake at 425° for 10 minutes or until toasted, stirring once.
Combine 1 tablespoon olive oil, vinegar, mustard, honey, and adobo sauce in a bowl; stir with a whisk.
Heat a medium nonstick skillet over medium heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add garlic; sauté 1 minute. Add squash, remaining 3/8 teaspoon salt, pepper, and beans; cook 3 minutes or until heated through. Remove from heat; stir in 3 tablespoons adobo dressing; toss to coat.
Combine remaining dressing and arugula; toss to coat. Divide arugula mixture evenly among 4 plates; top with bean mixture. Sprinkle evenly with nuts and cheese.
Sidney Fry, MS, RD, Cooking Light
JANUARY 2012

Steps:

  • 4 cups (1/2-inch) cubed peeled butternut squash 7 teaspoons extra-virgin olive oil, divided 1/2 cup walnuts, chopped Cooking spray 1/2 teaspoon kosher salt, divided 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1 tablespoon honey 1 tablespoon adobo sauce $ 2 garlic cloves, thinly sliced $ 1/4 teaspoon black pepper 1 (15-ounce) can no-salt-added black beans, rinsed and drained 1 (9-ounce) package baby arugula 1/2 cup (2 ounces) crumbled goat cheese Preparation 1. Preheat oven to 425°. 2. Combine squash and 1 tablespoon oil; toss to coat. Arrange squash on a jelly-roll pan. Bake at 425° for 25 minutes or until tender. 3. Arrange walnuts on jelly-roll pan; coat with cooking spray. Sprinkle 1/8 teaspoon salt over nuts; toss. Bake at 425° for 10 minutes or until toasted, stirring once. 4. Combine 1 tablespoon olive oil, vinegar, mustard, honey, and adobo sauce in a bowl; stir with a whisk. 5. Heat a medium nonstick skillet over medium heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add garlic; sauté 1 minute. Add squash, remaining 3/8 teaspoon salt, pepper, and beans; cook 3 minutes or until heated through. Remove from heat; stir in 3 tablespoons adobo dressing; toss to coat. 6. Combine remaining dressing and arugula; toss to coat. Divide arugula mixture evenly among 4 plates; top with bean mixture. Sprinkle evenly with nuts and cheese. Sidney Fry, MS, RD, Cooking Light JANUARY 2012

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4 cups (1/2-inch) cubed peeled butternut squash 7 teaspoons extra-virgin olive oil, divided 1/2 cup walnuts, chopped Cooking spray 1/2 teaspoon kosher salt, divided 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1 tablespoon honey 1 tablespoon adobo sauce $ 2 garlic cloves, thinly sliced $ 1/4 teaspoon black pepper 1 (15-ounce) can no-salt-added black …
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