Recipe Squash and Kidney Beans​

Let’s talk about Recipe Squash and Kidney Beans, Squash and kidney beans come together in this hearty, flavorful dish that highlights the natural sweetness of the squash paired with the rich, savory taste of kidney beans. This recipe is not only easy to prepare but also provides a great balance of protein, fiber, and essential nutrients, making it a perfect addition to any meal.

Recipe Squash and Kidney Beans​

It’s a great vegetarian dish, but it can also serve as a filling side dish for any protein-packed main course.

Recipe Squash and Kidney Beans​

Recipe by Chef Sadat KhizarCourse: MainCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

300

kcal

It’s a great vegetarian dish, but it can also serve as a filling side dish for any protein-packed main course.

Ingredients

• 1 medium butternut squash (or any squash of choice), peeled, seeded, and diced

• 1 can (15 oz) kidney beans, drained and rinsed (or 1 1/2 cups cooked kidney beans)

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• 1 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• Salt and pepper, to taste

• 1/2 cup vegetable broth or water

• 1 tablespoon fresh cilantro, chopped (optional for garnish)

Directions

• Prepare the Ingredients
• Sauté the Aromatics
• Cook the Squash
• Add the Kidney Beans
• Ready to serve

Recipe Video

Notes

• Approximately 200-250 calories (depends on specific ingredients)

Directions:

Garnish with freshly chopped cilantro before serving.

Prepare the Ingredients:

Peel, seed, and dice the squash into bite-sized cubes. If using fresh kidney beans, cook them ahead of time or use canned beans for convenience.

Chop the onion and mince the garlic.

Sauté the Aromatics:

Heat olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.

Add the minced garlic, cumin, and smoked paprika. Sauté for an additional 1 minute, allowing the spices to become fragrant.

Add the diced squash to the skillet, stirring to combine with the onion and spices. Cook for about 5-7 minutes, occasionally stirring, until the squash begins to soften.

Add the Kidney Beans:

Stir in the drained and rinsed kidney beans, and pour in the vegetable broth (or water). Season with salt and pepper to taste.

Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the squash is tender and the flavors have melded together. Stir occasionally to prevent sticking.

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Finish and Serve:

Once the squash is tender and the mixture has thickened slightly, remove from heat.

Optionally, add a squeeze of lime juice for extra freshness and a pop of acidity.