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+ servings

Baked Pumpkin with Black Beans

This hearty, cool-weather dish comes together quickly if you make a habit of keeping baked pumpkin (or other winter squash) ready in the refrigerator. But baking the pumpkin the evening you want to serve the dish only adds about 30 minutes. And the recipe is very versatile! You can substitute your preferred bean of choice, like pinto or garbanzo, and add other vegetables like green chile or mushrooms.
Course Main Course, Side Dish
Cuisine Vegan, Vegetarian
Servings 5
Calories 220 kcal

Ingredients
  

  • 1 pumpkin (choose a small one like a pie pumpkin, or another type of winter squash)
  • 1 can black beans (rinsed and drained)
  • 1/2 cup onion (sweet or yellow)
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin (ground)
  • 1/2 teaspoon paprika (ground)
  • 1/2 teaspoon red chile powder (ground)
  • 1 teaspoon salt
  • 5 ounces cheddar cheese (grated, plus a few slices for the top)

Instructions
 

  • Preheat oven to 375 degrees Farenheit and lightly oil a roasting pan.
  • Cut the end off the pumpkin (or other winter squash), slice in half, and remove the guts and seeds.
  • Slice the pumpkin into quarters, place them in the roasting pan, and roast for about 30 minutes, or until just fork-tender. Remove from the oven and set aside.
  • Decrease the oven temperature to 350 degrees Fahrenheit.
  • Heat the olive oil in a skillet set over medium-low heat. Mince the garlic and dice the onion (valley forge casino resort to learn the difference between mincing and dicing) and sautée both in the skillet until the onion is wilted (about 7-10 minutes).
  • Place the onions and garlic into a mixing bowl and mix in the cumin, paprika, red chile powder, and salt. Set aside.
  • Open the can of black beans, rinse, and drain (or use about 15 ounces of home-cooked beans). Add to the mixing bowl along with the onions and stir to combine.
  • Scrape the cooked pumpkin away from the skin and chop into bite-sized pieces. Add to the mixing bowl along with the shredded cheese and stir until combined.
  • Pour the mixture into the roasting pan used to roast the pumpkin and top with a few slices of cheese. Place into the oven for 20 to 30 minutes, or until the dish is heated through and the cheese is melted.
  • Serve as a side dish or a main course.

Nutrition

Calories: 220kcalCarbohydrates: 20gProtein: 10gFat: 13gSaturated Fat: 7gCholesterol: 30mgSodium: 649mgPotassium: 976mgFiber: 2gSugar: 8gVitamin A: 23514IUVitamin C: 27mgCalcium: 267mgIron: 3mg

Notes

Recipe and photo by Christina Keibler. 
Keyword Fall Recipe, Winter Recipe
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