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savory beans with butternut

Refried Beans with Roasted Butternut and Sage

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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Course Main
Cuisine Mexican
Servings 4 servings

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

For an added layer of flavor, consider roasting the butternut squash with a sprinkle of smoked paprika. Feel free to adjust the spice level with more chili powder or add a dash of cayenne pepper for extra heat. Garnishing with avocado slices or crumbled feta cheese can also enhance the dish's richness.
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