Can I use other types of beans in this recipe?

Yes, absolutely! While kidney beans are a great choice for their texture and flavor, you can easily swap them for other types of beans. Black beans, chickpeas, or even white beans would work wonderfully in this healthy squash recipe . Just make sure to adjust the cooking time if needed, especially if you're using dried beans instead of canned.

Is this squash and kidney bean dish suitable for meal preparation?

Absolutely! This kidney bean dish is ideal for meal prepping. It keeps well in the fridge for up to 4 days and can be frozen for longer storage. Just be sure to store it in an airtight container to preserve its freshness. When you're ready to enjoy it, simply reheat it on the stove and add a little extra broth if needed to restore its creamy texture.

The Ultimate Butternut Recipe Squash and Kidney Beans You’ll Love

Ingredients

Scale

2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
1 large red pepper, chopped
1 small butternut squash (about 1 pound), peeled and cut into ½-inch cubes
1 medium jalapeno pepper, stemmed, seeded and minced (optional)
4 cloves garlic, minced
1 1/2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoons smoked paprika
1/8 teaspoon cayenne pepper
1 28- ounce can diced tomatoes with their juices
1 15 – ounce can pinto beans, rinsed and drained
1 15 – ounce black beans, rinsed and drained
1 15 – ounce can kidney beans, rinsed and drained
1 tablespoon finely chopped chipotle chiles, canned in adobo sauce * (see note below)
3 tablespoons tomato paste
1/2 teaspoon kosher salt, plus more to season
For Serving: fresh cilantro leaves, chopped green onion, sliced avocado, lime wedges, grated cheddar cheese and sour cre

Instructions

Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, stirring until fragrant and translucent (about 3 minutes).
Add the Squash: Toss in the diced squash and cook for another 5 minutes, stirring occasionally. This helps bring out its natural sweetness.
Spice It Up: Sprinkle in cumin, smoked paprika, and oregano, mixing well to coat the squash with flavors.
Simmer with Tomatoes and Broth: Pour in the diced tomatoes (with their juices) and vegetable broth. Bring to a gentle boil, then reduce heat and let it simmer for 15-20 minutes until the squash softens.
Add the Kidney Beans: Stir in the drained kidney beans and cook for another 5 minutes to allow the flavors to meld together.
Season and Serve: Add salt and pepper to taste. Garnish with fresh cilantro or parsley before serving.

Notes

Adjust the spices to your preferred heat level.
Rinse canned beans or use fresh ones.
Butternut or acorn squash work best.
Use plant-based alternatives for a vegan option.
This dish stores well in the fridge for 4 days or freezes for up to 3 months.
Mash some squash for a thicker stew.
Feel free to add extra veggies like carrots or peppers.

Prep Time: 15 mins
Cook Time: 30 mins

Nutrition

Serving Size: 6
Calories: 250 kcal
Sugar: 6g
Sodium: 400mg
Fat: 6g
Carbohydrates: 40g
Fiber: 10g
Protein: 12g