Spicy squash with black beans

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Spicy squash with black beans
Spicy squash with black beans
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

For the best flavour make sure you roast the squash and slow cook the black beans – the extra flavour will be well worth the wait. The squash is coated in a spicy mix of chilli, paprika, cumin, turmeric, coriander and salt, which complement the sweet, soft squash beautifully. The black beans are cooked in stock and wine, with garlic and fresh coriander, until they are meltingly soft and tender. You could try using sweet potato instead if preferred.


  • 1tsp chilli powder
  • 1tsp paprika
  • 2tsp cumin
  • 1tsp ground coriander
  • ½tsp turmeric
  • ½tsp salt
  • 1 large butternut squash
  • 3tblsp olive oil
  • 1 onion
  • 2-3 cloves garlic
  • 250g black beans (drained weight)
  • 50ml red wine
  • 250ml stock
  • Double handful fresh coriander
  • 150g basmati rice or 8 tortilla wraps

Sweet potato is good in place of the squash.


  1. Pre-heat the oven to 200ºC/180ºC F/Gas Mark 5. Cut the squash into 4cm chunks. Place in the big bowl with all the spices and toss to coat. Use only half the cumin at this stage.
  2. Put 2tblsp of oil in a baking tray, and add the spice-covered squash. Roast for 45min-1hr until the squash is tender and a knife goes through it easily. Turn the pieces every 15mins or so.
  3. While the squash roasts, peel and finely chop the onion and garlic. Fry the onion in the remaining oil for 5mins, then add the garlic and remaining cumin.
  4. Add the beans to the hot pan with the wine, and turn up the heat until it bubbles. Cook, stirring occasionally for 5mins, until the wine has cooked off.
  5. Add half the stock to the pan and keep the mixture bubbling furiously. You want the beans to absorb the flavour from the wine and stock, and to cook down until soft enough to mash with a wooden spoon.
  6. Wash the rice in a sieve and then boil for 8-10mins until tender.
  7. When the squash is cooked, remove from the oven and leave to cool until you can touch it. Peel and de-seed the squash, then return to the oven to stay hot. You may need to add a little more oil at this stage to stop the spice mix catching.
  8. Drain the rice. Chop the coriander and add it to the beans. Roughly mash them with a fork, wooden spoon or potato masher until they are going creamy.
  9. Serve the squash and beans with the rice, or alternatively wrap the beans and squash in tortilla wraps with grated cheese and guacamole.

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