Butternut Squash and Black Bean Skillet Dinner Recipe

Butternut Squash and Black Bean Skillet Dinner Recipe

How To Make Butternut Squash and Black Bean Skillet Dinner

Roasted squash, quinoa, and spinach are tossed together for this black bean skillet dinner. This vegetarian dish is served topped with cheese and cilantro.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 1lbbutternut squash,cut into ½-inch cubes, peeled and seeded
  • 3tbspolive oil
  • ¾tspsalt
  • tspground black pepper
  • 1cupred quinoa
  • 1medium onion,finely chopped
  • 2clovesgarlic,finely chopped
  • 1tspancho chili powder,or chili powder of choice
  • ½tspground cumin
  • 1tspdried oregano
  • cupswater,or low-salt vegetable stock
  • 15ozfire-roasted diced tomatoes,(1 can)
  • 15ozblack beans,(1 can), rinsed and drained
  • 2handfulsbaby spinach leaves,(large handfuls)
  • cuppepitas,(green pumpkin seeds)
  • 3ozcrumbled cotija cheese,(½ cup), optional
  • ½cupcilantro leaves,for garnish


  1. Preheat the oven to 450 degrees F.

  2. On a rimmed baking sheet, mound the squash in the center. Sprinkle it with 1 tablespoon of the oil, ¼ teaspoon salt, and ⅛ teaspoon pepper.

  3. Toss to coat the squash, massaging the oil into the cubes to coat them.

  4. Spread into a single layer and roast for about 20 minutes, turning it once after 15 minutes, until tender and browned in places. Remove from oven and let cool.

  5. Place the quinoa in a fine-mesh strainer and rinse it with cold running water for 1 to 2 minutes, shaking the strainer and stirring with hands to remove the bitter coating (saponin) from the seeds.

  6. In a large skillet over medium-high heat, add 2 tablespoons of oil. Once the oil shimmers, add the onion and cook, stirring occasionally, for 4 minutes or until lightly browned.

  7. Add the garlic, oregano, chili powder, and cumin, and stir for 1 minute.

  8. Add the quinoa, water or broth, diced tomatoes (including the juices), drained beans, and ½ teaspoon salt, and bring to a boil.

  9. Reduce the heat to medium, cover the pan, and simmer for 18 to 20 minutes, or until the liquid is absorbed. Stir in the spinach and cook for another 1 minute, or until the spinach wilts.

  10. In a small skillet over medium heat, add the pumpkin seeds and stir for 4 to 5 minutes, or until they begin to crackle and turn golden brown.

  11. Transfer to a plate to cool. (If left in the hot pan, they may burn.)

  12. Fold the squash into the skillet. Sprinkle with the toasted pumpkin seeds, cheese, and cilantro, and serve.


  • Calories: 552.20kcal
  • Fat: 17.34g
  • Saturated Fat: 4.50g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 7.76g
  • Polyunsaturated Fat: 3.70g
  • Carbohydrates: 77.75g
  • Fiber: 16.89g
  • Sugar: 5.90g
  • Protein: 25.83g
  • Cholesterol: 14.17mg
  • Sodium: 597.00mg
  • Calcium: 292.02mg
  • Potassium: 1736.24mg
  • Iron: 6.71mg
  • Vitamin A: 462.49µg
  • Vitamin C: 27.09mg
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