This recipe is very easy. It’s a basic medley of squash and black beans with a dancing chorus of warming spices, coconut and tomato.
It is nurturing, warming and healthy, as always, with a nice infusion of protein and delicious goodness. When I am on my own I do enjoy making one pot meals. As always, I like them to be jam-packed full of minerals, vitamins, protein and all things to sustain my body.
This recipe sports a wonderful ‘feel-good’ factor, filling up your belly. Especially welcomed on chillier evenings. You can use any sort of winter squash (butternut squash works particularly well).
Less washing up, gets my vote every time! Easy, one-pot meals are a regular feature for me at home. One pot ‘everything in the pan together’ means that all the flavours have a wild time, whilst we explore which ingredients want to dance together. I feel the ingredients ‘calling to me’ each in their own individual way ‘a little bit of this’, ‘a little dash of that’.
The ingredients in this recipe are easily interchangeable… I might substitute some of the squash for sweet potatoes, regular potatoes, celeriac, kohlrabi or swede (rutabaga).
I’d happily toss in some extra chopped greens, courgette (zucchini) or a bit of broccoli too. The limit is your imagination!
I used creamed coconut (which comes in the form, or a solid block and acts to thicken the stew: see this page for more info on creamed coconut and where to get it)… however, you could also substitute for coconut cream, for a slightly different (yet still gorgeous) consistency.
Remember… make the most of whatever you have available and don’t be afraid to experiment and develop your own culinary magic in the kitchen.
Some interesting stuff about squash…
Squash comes in all shapes and sizes and can lend itself nicely to virtually any meal. Squash is actually not a vegetable, it’s a fruit! That’s because it has seeds. We tend to think of it as a vegetable though since it is usually used in savoury cuisine and we don’t chomp on it like an ordinary piece of fruit.
Summer squash, which includes courgettes (zucchini) and marrow, are varieties that can’t be stored easily. Winter squashes (i.e. acorn squash, butternut squash, spaghetti squash and pumpkins) however, can be stored for longer periods and make the ideal food when other fresh veggies are shorter in supply.
Each squash variety has its own unique flavour. Some have a nutty taste, others are sweeter. Most of them work exceedingly well baked as it makes the delicious, caramel-like sweetness pop right out!
- 800g winter squash (one small squash)
- 250ml water (1 cup)
- 1 teaspoon sea salt
- 200g black beans (cooked) (1 1/2 cup)
- 3 large garlic cloves
- 1 heaped tablespoon ground coriander
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cinnamon
- 3 tablespoons tomato puree
- 75g creamed coconut
- 1 handful parsley
- Peel and dice the squash into cubes (no larger than 2cm/ 3/4 inch cubed).
- Put the squash in a large pan along with the water, sea salt and black beans. Place the lid on to keep the heat and steam in the pan.
- Peel and crush the garlic and then toss into the pan.
- Add the ground coriander, freshly grated nutmeg, ground cinnamon, tomato puree and mix in.
- About five minutes from the end of cooking time, chop the creamed coconut (which comes in block form) into small pieces and toss into the pan.
- Put the lid back on, but mix regularly to encourage the melting process.
- Finely chop the parsley and mix in right at the end.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.