Butternut squash and black bean stir fry

This is a simple and satisfying winter meal. I tend to have all of these ingredients on a consistent basis (especially if I use canned beans and frozen corn), making it a great go-to dinner. It’s really quick to pull together if you have roasted butternut or other winter squash lying around. Even if you don’t, peeling the squash is the only labor-intensive component of the prep. There are lots of resources to consult for instructions on how to peel a winter squash, if you need a tutorial.


olive oil

coconut oil (optional)

1/2 a large onion, diced

2-3 cloves of garlic, diced

chili powder, cumin, corriander, salt and pepper

fresh cilantro

frozen or fresh corn

black beans, canned or freshly cooked

1/2 cup brown rice, cooked

1/2 a butternut squash, peeled and diced

chili sauce, to taste

*Amounts aren’t set in stone– use whatever ratio of ingredients and spices that appeals to you. You can’t go wrong.


Toss the squash in about a tbsp on olive oil, and season with salt and pepper. Roast at 425 degrees until some pieces are browning and all of them are cooked thoroughly (you want the squash to be mash-able).

When your squash is almost finished cooking, saute the onion, garlic, and spices in coconut oil (or olive oil)

Remove squash from oven and add to onion and garlic mixture, mashing

Add black beans, corn, and rice, and stir, mixing everything together

Cook until corn is heated through.

Season with salt and pepper, and top with fresh cilantro and chili sauce.


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