The Husband wasn’t home for dinner last night and there were leftovers for the kids, so I decided to experiment a bit.
I was in the mood for something comforting but quick. I had zero desire to prep. So most of this is made with quick pantry items. I happened to have cubed squash that I cut into slightly smaller pieces.
It was easy, tasty and satisfying!
Here’s what I did, I hope it gives you a few ideas. I’m about to have some of the leftovers for lunch. :)
- 250g of cubed Butternut Squash (~2 cups)
- 1 can of Black Bean drained and rinsed
- 8 oz can of tomato sauce
- 1 dried hot pepper chopped (or red pepper flakes to taste)
- 1 tsp dried minced onion (I was just too lazy to use fresh)
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- 1 cup frozen peas
Heat a medium sized pot over medium-high heat. Spray with non-stick cooking spray and add the cubed squash. Brown them on one side before tossing. The goal is to get a little caramelization.
Add the beans, sauce, hot pepper, garlic powder, chili powder, and cumin. Bring to a boil and then lower to a simmer.
Simmer until the squash is tender, about 20 minutes.
Once the squash is cooked to your liking, add the frozen peas.
Stir in and serve!
Sorry about the photos. It gets so dark so early! It’s one of the reasons I haven’t been sharing dinner ideas. Here’s the one I instagram-ed.
| Servings | Amt per Serving | |||
|---|---|---|---|---|
| 3 | ~1.25 cups | |||
| Calories | Fat | Fiber | WWPs | |
| 200 | 1g | 12g | old: 3 | new: 5 |
| Sugar | Sat Fat | Carbs | Protein | |
| 6g | 1g | 40g | 11g | |
Oh this sounds so good and I can’t wait to try it.
I’ve been on a winter squash kick for weeks now and this looks wonderful. I am going to try it this week. I’ve been roasting delicata squash for me lunches but this looks a bit more filling.
I just had to tell you I made this for Christmas dinner and it was excellent. In place of butternut, I used delicata and it was GREAT!! Thanks for sharing.