It feels a bit weird for me to be calling this recipe a ‘skillet’, since (as far as I can tell), ‘skillet’ is just the American word for a frying pan, and I’m not American. However, I’ve seen loads of skillet recipes lately, and I love a good bandwagon, so here you go: butternut squash and black bean skillet.
Shall I say ‘skillet’ again? Skillet.
A skillet recipe is just one that can be cooked on the hob (or stove, since apparently I’m being all American today) in one pan – a really simple recipe that tends to be a mish mash of various yummy bits that all go well together. This version is hearty and autumnal, with a slightly Mexican vibe from the spicy, cheesy black beans and the rich tomato sauce.
The point of skillet recipes like this is that they’re really easy – and this black bean skillet is no exception. Just cook up your butternut squash with some onions and garlic, add your black beans, tomatoes and plenty of spice, and then scatter over a good handful of grated cheese. I mixed half of the cheese through the dish, and let the other half melt on top to go all gooey. Of course you could skip the cheese if you want to make this a vegan skillet recipe, but I personally think it’s one of the best bits – can’t beat gooey cheese!
By the way, this dish would be ideal served with some fresh coriander too – but obviously since I’m super disorganised, I ran out the day before I made this…
Oh and yes, I am officially now in autumn mode. No longer can we pretend it’s still late summer… late September is definitely autumn (sorry, I know it hurts to hear this as much as it pains me to say it). But it’s not all bad – hence the butternut squash! I’m sure it will be making many more appearances here over the next couple of months, since I can’t bring myself to chop up a pumpkin (I nearly lost a finger even just with the butternut squash and I don’t really fancy losing an entire arm).
- 1tbsp oil
- 1 onion, diced
- 3 cloves garlic, minced
- 350g butternut squash (around half a medium squash), cut into 1cm dice
- 1 mild red chilli, finely diced
- Black pepper
- 400g tin black beans, drained (240g when drained)
- 1 tsp smoked paprika
- ¼ tsp hot chilli powder
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- 400g tin chopped tomatoes
- 75g cheddar cheese, grated
- Heat the oil in a large frying pan, and add the onion, garlic, squash and red chilli. Season well, and cook over a medium heat for 5-10 minutes, until the onion is fairly soft.
- Add the black beans, spices, and chopped tomatoes, and mix well (I also added a dash of water because my mixture seemed fairly dry). Cover the pan, bring it to a gentle simmer, and cook for another 5-10 minutes until the butternut squash is completely cooked.
- Top with the grated cheese, and allow it to melt into the dish. Serve warm.