Butternut Squash with Black Beans and Walnuts
- 2 Cups Butternut Squash/Pumpkin peeled and cubed
- 1 Teaspoon Cumin Seeds
- 1 Teaspoon Fresh Ginger, peeled and very finely sliced
- 1.5 Tablespoons Olive Oil (Or any cooking oil)
- 2 Hot Green Peppers
- 1.5 Cups Cooked Black Beans, drained
- 1 Teaspoon Red Chili Powder/Cayenne (Optional)
- Salt
- Crushed Red Pepper
- Fresh Lemon
- 3 Tablespoons Lightly Toasted Walnuts
- Fresh Cilantro for Garnish
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Black beans, Cooked (1 1/2 Cups)
- Butternut squash/pumpkin (2 Cups)
- Cilantro, Fresh (1)
- Cumin seeds (1 Teaspoon)
- Ginger, Fresh (1 Teaspoon)
- Green peppers, Hot (2)
- Lemon, Fresh (1)
- Walnuts, Lightly Toasted (3 Tablespoons)
- Cooking & Baking
- Olive oil (1 1/2 Tablespoons)
- Red chili powder/cayenne (1 Teaspoon)
- Red pepper (1)
- Salt (1)
Preparation
Read recipe preparation on ecurry.com
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Recipe Stats
Published November 8, 2009 (3 years ago).
4 people saved this recipe.
