Imagine the golden glow of roasted butternut squash, caramelized to perfection, mingling with the earthy aroma of sage and the comforting scent of cumin and chili powder wafting through your kitchen.
The creamy texture of refried beans, enhanced by the fresh acidity of lime juice, promises a dish that warms both heart and home.
This recipe holds a special place for me; it was a lifesaver during a hectic week when I needed a quick, nourishing meal that still felt like a culinary hug.
Whether it’s a busy weeknight where time is of the essence or a leisurely Sunday supper with loved ones, this dish is a reflection of the magic of simple ingredients creating something extraordinary.
Ready to begin on this flavorful journey? Let’s cook and fill your home with warmth and delight!
Why You’ll Love It
- Delivers bold flavor with roasted butternut and aromatic sage.
- Uses pantry staples for a budget-friendly, satisfying meal.
- Provides a hearty, nutritious option with protein-rich pinto beans.
- Freezes beautifully, making meal prepping convenient.
- Offers versatility, easily adjustable to suit spice preferences.
Ingredients
- 2 cups Butternut squash, cubed — aim for uniform cubes for even roasting.
- 2 tablespoons Olive oil — choose extra virgin for better flavor.
- 1 teaspoon Salt — adjust to taste.
- 1 teaspoon Black pepper — freshly ground preferred.
- 1 tablespoon Fresh sage, chopped — opt for bright, fragrant leaves.
- 2 cans (15 oz each) Pinto beans, drained and rinsed — organic if possible.
- 1 Onion, diced — yellow onion adds sweetness.
- 2 cloves Garlic, minced — fresh garlic enhances flavor.
- 1 teaspoon Ground cumin — toasted cumin seeds can be used for a deeper flavor.
- 1 teaspoon Chili powder — adjust for desired heat level.
- 1/2 cup Vegetable broth — low-sodium recommended.
- 2 tablespoons Lime juice — freshly squeezed for best taste.
- 1 tablespoon Fresh cilantro, chopped — avoid stems for a milder flavor.
Step-by-Step Method
Preheat the Oven
Start by setting your oven to 400°F (200°C). This guarantees it’s ready when you need to roast the butternut squash.
Preparing the oven in advance will help streamline the cooking process and save time.
Roast the Butternut
Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Confirm the squash is evenly coated.
Roast it in the preheated oven for 25-30 minutes until it becomes tender and caramelized. This step adds depth of flavor to the dish.
Sauté the Onion
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until it turns translucent.
This process usually takes about 3-5 minutes. The sautéed onion forms the base of your bean mixture, adding sweetness and aroma.
Add Spices
Incorporate minced garlic, ground cumin, and chili powder into the skillet.
Cook for about 1 minute, stirring constantly. This step releases the spices’ essential oils, enhancing the dish’s overall flavor profile.
Simmer the Beans
Stir in the pinto beans and vegetable broth into the skillet.
Let the mixture simmer for approximately 10 minutes. This allows the beans to absorb the flavors and soften, making them easier to mash.
Mash the Beans
Use a wooden spoon to mash the beans in the skillet until they achieve a refried consistency.
The mashed beans should be smooth yet slightly chunky, providing a hearty texture to the dish.
Combine with Squash
Fold the roasted butternut squash and chopped sage into the mashed bean mixture.
Stir well to confirm the ingredients are evenly distributed. The roasted squash adds a sweet, nutty flavor that complements the earthiness of the beans.
Add Finishing Touches
Pour in the lime juice and sprinkle chopped fresh cilantro over the mixture.
Mix thoroughly to combine. The lime juice adds a zesty brightness, while the cilantro contributes a fresh, herbal note.
Let Rest
Allow the dish to rest for 5 minutes before serving.
This resting period lets the flavors meld together, resulting in a more cohesive and delicious dish. Enjoy your flavorful creation!
Ingredient Swaps
- For a budget-friendly option, replace butternut squash with sweet potatoes or carrots, which provide a similar sweetness and texture.
- If you need a gluten-free alternative, verify the vegetable broth is certified gluten-free.
- Substitute fresh sage with dried sage, using about one-third of the amount, or try rosemary for a different flavor profile.
- For a protein boost, swap pinto beans with black beans or chickpeas.
You Must Know
- Preheat the Oven: Start by preheating your oven to 400°F (200°C) to guarantee the butternut squash roasts evenly and develops a caramelized exterior.
- Use Fresh Spices: For best flavor, use fresh sage, ground cumin, and chili powder. Fresh spices enhance the dish’s aroma and taste, making a significant difference in the final result.
- Drain and Rinse Beans: Make certain to thoroughly drain and rinse the canned pinto beans to remove excess sodium and any canned residue, which can affect the taste and texture of the dish.
- Mash Beans Thoroughly: Mash the beans well with a wooden spoon while simmering to achieve a creamy, refried consistency, which is essential for the dish’s texture.
- Rest Before Serving: Allow the dish to rest for 5 minutes after cooking. This resting time helps the flavors meld together, providing a more cohesive and flavorful experience when served.
Serving Tips
- Serve with warm tortillas or over a bed of rice for a complete meal.
- Pair with a fresh green salad dressed in lime vinaigrette for a revitalizing contrast.
- Garnish with avocado slices and crumbled feta for added richness and texture.
- Offer alongside a side of roasted vegetables or grilled corn for a hearty accompaniment.
- Top with a dollop of sour cream and a sprinkle of fresh cilantro for a creamy finish.
Storage & Make-Ahead
Refried Beans with Roasted Butternut and Sage can be stored in the refrigerator for up to 3-4 days.
For make-ahead convenience, prepare the dish up to Step 8, then refrigerate.
It also freezes well for up to 2 months, making it a great option for meal prep.
Reheating
For gentle reheating, use a microwave-safe dish.
Cover and heat on medium for 2-3 minutes.
Alternatively, reheat in the oven at 350°F.
You can also reheat on the stovetop over low heat.
Cultural Significance of Sage
Though often overlooked, sage carries a deep cultural significance that transcends its culinary uses. I remember my grandmother, her hands gently cradling a bundle of sage, telling me stories of its sacredness.
Sage’s earthy aroma evokes memories of her kitchen, filled with warmth and wisdom.
- Native American rituals: Sage is burned to purify spaces and invite positive energy.
- Ancient Romans: Believed sage had healing powers, using it in medicinal remedies.
- European folklore: Sage symbolizes wisdom and longevity, often planted in gardens for good luck.
- Mediterranean cuisine: Sage’s distinct flavor complements rich dishes, grounding meals in tradition.
Sage, a humble herb, weaves through cultures, connecting us to centuries of history and shared human experience.
Final Thoughts
Give this delicious recipe a try and savor the delightful combination of flavors! Feel free to tweak the spice levels or add your favorite garnishes to make it uniquely yours.
Frequently Asked Questions
Can I Use Canned Butternut Squash Instead of Fresh?
I get it; sometimes you want convenience. I’ve used canned butternut squash, and while it’s softer, it works in a pinch. Just drain well and adjust the roasting time to avoid mushiness. It’s not quite the same, though!
What Other Herbs Can Replace Sage in the Recipe?
When I was out of sage, I tried thyme, and it worked beautifully. The earthy aroma reminded me of cozy autumn days. You could also use rosemary for a woodsy touch or basil for something fresh.
Are There Gluten-Free Options for This Dish?
I recently explored gluten-free options for this dish and found it naturally gluten-free due to its ingredients. I love how the roasted butternut and beans create such a hearty, satisfying meal without any gluten worries!
Is It Possible to Make This Recipe Vegan-Friendly?
Absolutely, you can make this recipe vegan-friendly! I’ve done it myself by ensuring all ingredients are plant-based. Swapping out any non-vegan items for vegan-friendly alternatives makes it deliciously inclusive and enjoyable for everyone.
How Can I Adjust the Recipe for a Larger Group?
To adjust for a larger group, I’d double or triple the ingredients. Once, I cooked it for a family reunion, and seeing everyone savor each bite made the extra effort entirely worthwhile. Cooking brings us together!
Refried Beans with Roasted Butternut and Sage
Equipment
- 1 Baking sheet
- 1 large skillet
- 1 Mixing bowl
- 1 Wooden spoon
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 2 cup butternut squash cubed
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh sage chopped
- 2 can pinto beans 15 oz each, drained and rinsed
- 1 onion diced
- 2 clove garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 cup vegetable broth
- 2 tablespoon lime juice
- 1 tablespoon fresh cilantro chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper on the baking sheet.
- Roast the squash in the oven for 25-30 minutes or until tender and caramelized.
- In a large skillet, heat olive oil over medium heat and sauté the onion until translucent.
- Add minced garlic, ground cumin, and chili powder to the skillet and cook for 1 minute.
- Stir in the pinto beans and vegetable broth, and simmer for 10 minutes.
- Mash the beans with a wooden spoon until they reach a refried consistency.
- Stir in the roasted butternut squash and chopped sage into the bean mixture.
- Add lime juice and fresh cilantro and mix well.
- Let the dish rest for 5 minutes before serving.
Notes
