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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 160.2
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 183.8 mg
  • Total Carbs: 31.9 g
  • Dietary Fiber: 8.0 g
  • Protein: 9.3 g

View full nutritional breakdown of Squash and Bean Casserole calories by ingredient
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Squash and Bean Casserole

Submitted by: LEONALIONESS

Introduction

From here:
http://blog.fatfreevegan.com/prin
ter/pumpkin-black-bean.htm
From here:
http://blog.fatfreevegan.com/prin
ter/pumpkin-black-bean.htm

Number of Servings: 6

Ingredients

    Butternut and Black Bean Casserole

    Bean Mixture:
    1 1/2 cups cooked black beans (or one can, rinsed and drained)
    1 teaspoon cumin
    1 teaspoon ancho chili powder (or other mild chili powder)
    1/8 - 1/2 teaspoon chipotle chile powder (to taste)
    15 ounces canned fire roasted diced tomatoes, drained and liquid reserved*

    1 pound butternut squash

    Sauce:
    3/4 cup coconut or other non-dairy milk
    1/2 cup nutritional yeast
    3 tablespoons cornstarch
    1/2 teaspoon salt
    1/2 teaspoon mustard powder
    1/2 teaspoon Spanish paprika

Directions

In a large bowl, combine the black beans with the next 4 ingredients and set aside.

Cut the squash in half and peel. Cut it into very thin slices about 1/4-inch thick and 2 inches long.

Preheat oven to 425F. Spray a 2-quart casserole dish with canola oil. Lay one-third of the squash slices in the bottom of the dish, and sprinkle lightly with salt and pepper. Cover with half of the bean mixture. Repeat layers with another third of the squash and the remainder of the beans. Finish with the final third of the squash slices.

In a blender, combine the reserved *tomato liquid (about 1/2 cup) with the coconut milk and remaining ingredients. Blend well and pour over the squash. Cover tightly, and bake for 30 minutes. Remove the cover and bake for 20-30 minutes, until sauce is thick and bubbly and squash is tender.

*If you prefer to use fresh tomatoes, use one cup of chopped tomatoes and substitute 1/2 cup of water for tomato juice in the sauce recipe.

6 large servings.






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