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Vegan Butternut Squash & Black Bean Casserole (No Bake)

This Vegan Butternut Squash & Black Bean Casserole is a no bake, hearty fall recipe that's perfect for your next dinner recipe!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 servings

Equipment

  • Large Skillet

Ingredients
  

  • 1 tbsp avocado oil
  • 1 medium white onion sliced
  • 3 medium cloves garlic minced
  • 1 medium tomato chopped
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1 tsp pink salt
  • 1 tsp coriander powder
  • 1 tsp roasted cumin powder
  • ⅛ tsp red chili powder
  • ½ cup cooked black pinto peans
  • ½ cup cooked corn kernels
  • ½ cup white mushrooms sliced
  • 1½ cup uncooked butternut squash cubed
  • ½ cup dry couscous
  • 3 cups vegetable broth
  • black pepper optional
  • cayenne pepper optional

Instructions
 

  • Use a sharp knife to chop the butternut squash before using.
  • Add the oil into a skillet over medium heat.
  • When hot, add in the garlic and onion. Saute onion and garlic for a few minutes until aromatic and the onions are becoming translucent.
  • Add in the tomato and spices, stirring it around for a minute.
  • Add in the remaining ingredients and give it a stir.
  • Turn the heat to low and cover the skillet with a lid, leaving a little bit open for steam to escape. Cook this for 25 minutes or until the butternut squash is easily poked with a fork (to indicate it is fully cooked).
  • Make sure to stir this occasionally until the squash is cooked. The broth should also have fully absorbed into the mixture, so it isn't a soup-like texture.
  • Once cooked, turn off the heat. Scoop this no-bake casserole into a casserole dish to serve, or into 4 bowls. Top with any sauces or additional toppings. Enjoy!

Notes