Black Bean & Squash Casserole
  • Cooking Time: 80
  • Servings: 6
  • Preparation Time: 25
  • 2 cups cooled black beans
  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 Tablespoon sesame seeds (optional)
  • 2 teaspoons dried oregano
  • 2 Tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1-2 fresh hot pepper, seeded and chopped (if using dried pepper, 1/4 tsp-1/2 tsp should do)
  • 1 butternut squash or small pumpkin (approx. 1 1/4 pounds), peeled and cut into cubes
  • 1 turnip (or potato or sweet potato)
  • 2 celery stick, chopped
  • 3 ounces frozen corn (optional)
  • One 14 ounce can of chopped tomatoes
  • 1 1/2 cups of vegetable broth
  • Salt and freshly ground pepper, to taste
  • 4 Tablespoons fresh cilantro, chopped
  • 2 Tablespoon lime juice
  1. Heat the seeds in a small skillet for 1-2 min. Add the oregano and heat for a few more seconds. Remove and crush (optional).
  2. Heat oil in a casserole, add the onion, and fry until translucent. Add the garlic and hot pepper, and fry for 2-3 minutes.
  3. Add the seeds and the remaining ingredients, except for the cilantro and lime juice. Bring to a boil, cover, and simmer for 45 min. Add the cilantro and lime juice just before serving.
FEATURING: Butternut squash (or pumpkin), onion, garlic, carrots, turnips (or potatoes or sweet potatoes), and celery. An aromatic casserole celebrating root veggies! A stable dish we used to make all the timeĀ in university! Recipe slightly adapted from: The World Vegetarian Cookbook. Photo also from recipe book.