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–+ servings
smoky beans with squash

Smoky Refried Beans with Roasted Squash Mash

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Main
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 Baking sheet
  • 1 large skillet
  • 1 Medium saucepan
  • 1 potato masher
  • 1 Wooden spoon
  • 1 measuring cup set

Ingredients
  

  • 2 cup butternut squash peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon smoked paprika
  • 2 tablespoon butter
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 teaspoon cumin
  • 2 can pinto beans 15 oz each, drained and rinsed
  • 1/2 cup vegetable broth
  • 1 tablespoon lime juice
  • 1/4 cup fresh cilantro chopped

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Toss the butternut squash with olive oil, salt, and pepper on a baking sheet.
  • Roast the squash in the oven for 25-30 minutes until tender.
  • Heat a large skillet over medium heat and add butter.
  • Sauté the onion and garlic in the skillet until soft, about 5 minutes.
  • Stir in smoked paprika and cumin, cooking for another minute.
  • Add the pinto beans and vegetable broth to the skillet.
  • Mash the beans with a potato masher until mostly smooth.
  • Stir in lime juice and adjust seasoning if necessary.
  • Once squash is roasted, mash it in a medium saucepan.
  • Combine the mashed squash with the refried beans in the skillet.
  • Cook for an additional 5 minutes, stirring occasionally.
  • Let the mixture rest for 5 minutes before serving.
  • Garnish with chopped cilantro before serving.

Notes

For best results, ensure the butternut squash is evenly cubed to roast uniformly. Adjust the amount of smoked paprika to your preference for smokiness. Additionally, if you prefer a creamier consistency, consider adding a bit more vegetable broth while mashing the beans.
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