Hearty Pumpkin And Black Bean Casserole Recipe 

This comforting pumpkin and black bean casserole is perfect for a cold night. Jennine Rye, a recipe developer at Tasting Table, created a vegetarian casserole that highlights the natural sweetness of squash, inspired by the timeless pumpkin flavor.

3 tablespoons olive oil, divided 1 (2-pound) pumpkin, peeled and chopped 2 medium-sized red onions, sliced 3 cloves garlic, crushed 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon dried thyme 1 (14-ounce) can chopped tomatoes


1 (14-ounce) can black beans, drained 2 cups kale, roughly chopped 2 ½ cups vegetable stock Salt and pepper, to taste


Heat the oven to 350 F. Add 2 tablespoons of olive oil and peeled chopped pumpkin to a large casserole dish over medium heat. 

Green Blob


Fry the pumpkin for 6–8 minutes to bring out its flavor, then remove from the casserole dish and set aside. 

Green Blob


Add the remaining tablespoon of olive oil and sliced red onions to the casserole dish over medium heat. 

Green Blob


Fry onions for 5–6 minutes to soften. Cook crushed garlic, cumin, paprika, and thyme for 1 minute in the pan. 

Green Blob


Stir in the canned tomatoes. Pumpkin, black beans, kale, and stock should be returned to the pan. 

Green Blob


Cover the casserole dish and bake for 45 minutes until the pumpkin is tender when pierced. 

Green Blob


Thaw the frozen meal overnight in the fridge before reheating.If desired, serve hot from the oven over rice. 

Green Blob


White Sauce Chicken And Brussels Sprouts Pasta Bake Recipe 

Also See