Quick and Easy Squash and Kidney Beans Recipe for Weeknights

Looking for a quick, wholesome dinner that doesn’t skimp on flavor? This Quick and Easy Squash and Kidney Beans Recipe is here to save your busy weeknights! Packed with protein-rich kidney beans and nutrient-dense squash, it’s a delicious way to enjoy a hearty, satisfying meal without spending hours in the kitchen. Whether you’re a fan of comforting one-pot meals or simply need a go-to vegetarian dish, this recipe is as versatile as it is flavorful. So, grab your favorite squash, and let’s turn simple ingredients into something truly amazing!

Key Benefits of Recipe Squash and Kidney Beans

Why is this Quick and Easy Squash and Kidney Beans Recipe a must-try for weeknights? Here are a few reasons:

• Time-Saving: Perfect for those busy evenings, this recipe comes together in under 30 minutes.
• Healthy and Nutritious: Packed with fiber, protein, and vitamins, squash and kidney beans are a winning combination for a balanced meal.
• Versatile: Whether you’re looking for a vegetarian main course or a hearty side dish, this recipe adapts to your needs.
• Budget-Friendly: With simple, affordable ingredients like canned beans and seasonal squash, it’s a delicious option that won’t break the bank.
• Family-Approved: The comforting flavors and vibrant colors make it a hit with kids and adults alike.

This recipe not only simplifies your dinner routine but also makes eating healthy an effortless choice. Let’s get cooking!

Ingredients for Recipe Squash and Kidney Beans

Let’s gather everything you need to create this Quick and Easy Squash and Kidney Beans Recipe. With simple ingredients and minimal prep, you’ll be on your way to a satisfying meal in no time!

Main Ingredients

• 1 medium squash (butternut, acorn, or zucchini are perfect), peeled and diced
• 1 can (15 oz) kidney beans, drained and rinsed (or about 1 ½ cups cooked beans)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, with juices
• 1 cup vegetable broth (or water for a lighter option)

Seasonings and Spices

• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp chili powder (optional for a little heat)
• Salt and pepper, to taste
• 1 tbsp olive oil (or your preferred cooking oil)

Optional Add-Ins

• 1 cup baby spinach or kale (for added greens and nutrients)
• ½ cup corn kernels (fresh, frozen, or canned)
• Fresh herbs, like cilantro or parsley, for garnish

Substitution Ideas

• Squash Alternatives: Sweet potatoes or carrots can be used in place of squash for a different flavor profile.
• Bean Substitutes: Kidney beans can be swapped with black beans, chickpeas, or any other beans you have on hand.

With these ingredients, you’re all set to cook up a delicious and nutritious meal. Let’s get started!

Instructions to Prepare Recipe Squash and Kidney Beans

Now that you’ve got everything ready, let’s dive into the simple steps for making this Quick and Easy Squash and Kidney Beans Recipe. This recipe is all about bringing together nutritious ingredients in a way that’s both fast and flavorful!

1. Prepare Your Ingredients
   • Start by peeling and dicing your squash into small, even pieces. If you’re using butternut squash, slice it in half, scoop out the seeds, and then peel and chop it into cubes.
   • Rinse and drain your kidney beans, ensuring any excess liquid is removed.
2. Sauté the Aromatics
   • Heat 1 tablespoon of olive oil in a large pot or skillet over medium heat. Once it’s warm, add the chopped onion and garlic. Sauté them for 3-4 minutes until they become soft and fragrant—this step builds the flavor base for the entire dish.
   • Pro Tip: If you like a little spice, this is the perfect time to sprinkle in some chili powder or cayenne pepper!
3. Cook the Squash
   • Add your diced squash to the pot and stir everything together. Let the squash cook for about 5 minutes, stirring occasionally to ensure it gets slightly golden on the edges. This step helps the squash soften and develop a rich flavor.
4. Add the Beans and Tomatoes
   • Now, it’s time to add the kidney beans, diced tomatoes (with all the juices), and vegetable broth to the pot. Give everything a good stir to combine.
   • Stir in your seasonings: cumin, smoked paprika, salt, and pepper. You’ll start to smell the aromatic spices mixing in with the vegetables—a sure sign that dinner is on its way!
5. Simmer and Blend the Flavors
   • Bring the mixture to a simmer, then lower the heat and cover the pot. Let it cook for 15-20 minutes, or until the squash is fork-tender and the flavors have melded together beautifully. Stir occasionally to prevent anything from sticking to the bottom.
   • Pro Tip: If the dish looks too dry, just add a splash more vegetable broth. The sauce should be nice and saucy, perfect for soaking up with rice or crusty bread.
6. Finish and Serve
   • Once everything is cooked through and the flavors are rich and delicious, taste the dish and adjust the seasoning if needed.
   • Serve the squash and kidney beans warm, topped with fresh herbs like cilantro or parsley for a pop of color and freshness.

Enjoy this easy, nourishing meal on busy weeknights or whenever you’re craving something comforting and healthy!

Pro Tips and Variations for Recipe Squash and Kidney Beans

To make your Quick and Easy Squash and Kidney Beans Recipe even more exciting, here are a few helpful tips and creative variations. These ideas will not only add variety but will also enhance the flavors and textures of your dish!

Pro Tips for the Best Results

• Perfectly Cooked Squash: If you want your squash to cook evenly, try cutting the pieces into similar-sized cubes. This ensures that each bite cooks at the same rate and delivers a consistent texture throughout.
• Make It Spicy: For those who love a little heat, add an extra pinch of cayenne pepper or a diced jalapeño pepper along with the onions and garlic. This will infuse the dish with a subtle heat that balances the sweetness of the squash.
• Keep It Saucy: If you find that your dish has become too thick during cooking, simply add more vegetable broth or a splash of water. The sauce should be flavorful and just the right consistency to coat the squash and beans.

Variations to Try

• Swap the Beans: While kidney beans are delicious, you can experiment with other beans like black beans, chickpeas, or pinto beans. Each variety will add its own unique flavor and texture.
• Add More Greens: For extra nutrition, stir in a handful of baby spinach, kale, or even Swiss chard. Add them in towards the end of cooking, letting them wilt into the dish for added color and health benefits.
• Make It Creamy: To turn this into a creamy comfort food, stir in a couple of tablespoons of coconut milk or a splash of heavy cream just before serving. This will give your dish a silky texture and enhance the richness of the flavors.
• Toss in Roasted Vegetables: For an extra layer of flavor, roast the squash beforehand with a drizzle of olive oil, salt, and pepper. The caramelized edges of the squash will bring a deeper flavor to the dish. You can also add roasted bell peppers or sweet potatoes.

Serving Suggestions

• Serve with Grains: This dish is perfect over a bed of fluffy rice, quinoa, or couscous. The grains soak up the delicious sauce and complement the tender squash and beans.
• Pair with a Salad: For a light and fresh side, pair the squash and kidney beans with a simple green salad, perhaps with a tangy lemon vinaigrette to balance the richness of the dish.
• Top with Toppings: Consider adding a sprinkle of shredded cheese (feta or cheddar), a dollop of sour cream, or a drizzle of hot sauce for an added burst of flavor.

These tips and variations allow you to customize the dish based on your preferences and pantry staples. Feel free to get creative with what you have on hand!

Serving Suggestions for Recipe Squash and Kidney Beans

This Quick and Easy Squash and Kidney Beans Recipe is not only delicious but incredibly versatile. Whether you’re serving it as a main dish or as part of a larger meal, here are some serving ideas that will elevate your dining experience:

As a Main Dish

• Serve Over Grains: This dish pairs wonderfully with a variety of grains like fluffy white rice, quinoa, or even couscous. The grains soak up the savory sauce and add a hearty texture to the meal. For a protein-packed option, try serving it over brown rice or farro.
• With Crusty Bread: If you prefer a more rustic meal, serve the squash and kidney beans with slices of toasted sourdough or any hearty bread. This is perfect for sopping up all the delicious sauce!
• With a Side of Roasted Vegetables: For an added burst of flavor and nutrients, pair the dish with roasted vegetables like brussels sprouts, carrots, or sweet potatoes. The caramelized vegetables complement the sweetness of the squash, making each bite a delight.

As a Side Dish

• Accompany with Protein: If you’re serving this recipe as a side dish, it pairs beautifully with roasted chicken, grilled fish, or a plant-based protein like grilled tofu or tempeh. The beans provide a satisfying texture that complements meat or meat alternatives.
• With a Green Salad: A crisp, refreshing salad balances the richness of the squash and beans. Consider arugula, spinach, or mixed greens tossed with a simple lemon vinaigrette for a light contrast. Adding some nuts or seeds for crunch will take the salad to the next level.

Toppings for Extra Flavor

• Fresh Herbs: A sprinkle of fresh cilantro, parsley, or even a few basil leaves adds a pop of color and freshness to your plate.
• Cheese: For extra creaminess and flavor, top the dish with crumbled feta, shredded cheddar, or parmesan. The salty cheese contrasts beautifully with the sweetness of the squash.
• Hot Sauce or Yogurt: For those who enjoy a little heat, drizzle some hot sauce over the dish. Alternatively, a dollop of Greek yogurt or sour cream adds a creamy, tangy note that rounds out the flavors.

No matter how you choose to serve it, this dish is sure to become a go-to in your weeknight meal rotation. Feel free to get creative with your toppings and sides to match your taste preferences!

Conclusion of Recipe Squash and Kidney Beans

There you have it—this Quick and Easy Squash and Kidney Beans Recipe is the perfect blend of comfort, nutrition, and simplicity. Whether you’re cooking for yourself or feeding the whole family, this dish is sure to become a weeknight favorite that’s both delicious and filling.

With minimal ingredients, a short cooking time, and loads of flavor, this recipe checks all the boxes. The combination of tender squash, hearty kidney beans, and aromatic spices creates a wholesome meal that’s as satisfying as it is easy to make.

Why You’ll Love This Recipe

• Versatile and Customizable: You can tweak this dish to suit your tastes or what you have on hand. Feel free to experiment with different beans, vegetables, and spices.
• Healthy and Nourishing: Packed with vitamins, fiber, and plant-based protein, this recipe is a great choice for anyone looking to eat more nutritious, balanced meals.
• Quick and Simple: With just a few steps, you can have a complete meal on the table in under 30 minutes. Perfect for busy weeknights!

Whether served as a main course, side dish, or even meal prep for the week, this dish is bound to please. So, gather your ingredients, follow the simple steps, and enjoy a hearty, flavorful meal that will leave everyone satisfied.

Don’t forget to share this recipe with friends and family—because good food is even better when enjoyed together!

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Recipe Squash and Kidney Beans​

Chef Ellie

Try this quick and easy recipe squash and kidney beans​ for a delicious, healthy, and satisfying weeknight meal packed with flavor and nutrients!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Dish

Cuisine American, Vegetarian

Servings 4 slices

Calories 250 kcal

Ingredients

  

Main Ingredients

• 1 medium squash butternut, acorn, or zucchini are perfect, peeled and diced
• 1 can 15 oz kidney beans, drained and rinsed (or about 1 ½ cups cooked beans)
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 1 can 14 oz diced tomatoes, with juices
• 1 cup vegetable broth or water for a lighter option

Seasonings and Spices

• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp chili powder optional for a little heat
• Salt and pepper to taste
• 1 tbsp olive oil or your preferred cooking oil

Optional Add-Ins

• 1 cup baby spinach or kale for added greens and nutrients
• ½ cup corn kernels fresh, frozen, or canned
• Fresh herbs like cilantro or parsley, for garnish

Substitution Ideas

• Squash Alternatives: Sweet potatoes or carrots can be used in place of squash for a different flavor profile.
• Bean Substitutes: Kidney beans can be swapped with black beans chickpeas, or any other beans you have on hand.

Instructions

 

Prepare Your Ingredients

• Start by peeling and dicing your squash into small, even pieces. If you’re using butternut squash, slice it in half, scoop out the seeds, and then peel and chop it into cubes.
• Rinse and drain your kidney beans, ensuring any excess liquid is removed.

Sauté the Aromatics

• Heat 1 tablespoon of olive oil in a large pot or skillet over medium heat. Once it’s warm, add the chopped onion and garlic. Sauté them for 3-4 minutes until they become soft and fragrant—this step builds the flavor base for the entire dish.
• Pro Tip: If you like a little spice, this is the perfect time to sprinkle in some chili powder or cayenne pepper!

Cook the Squash

• Add your diced squash to the pot and stir everything together. Let the squash cook for about 5 minutes, stirring occasionally to ensure it gets slightly golden on the edges. This step helps the squash soften and develop a rich flavor.

Add the Beans and Tomatoes

• Now, it’s time to add the kidney beans, diced tomatoes (with all the juices), and vegetable broth to the pot. Give everything a good stir to combine.
• Stir in your seasonings: cumin, smoked paprika, salt, and pepper. You’ll start to smell the aromatic spices mixing in with the vegetables—a sure sign that dinner is on its way!

Simmer and Blend the Flavors

• Bring the mixture to a simmer, then lower the heat and cover the pot. Let it cook for 15-20 minutes, or until the squash is fork-tender and the flavors have melded together beautifully. Stir occasionally to prevent anything from sticking to the bottom.
• Pro Tip: If the dish looks too dry, just add a splash more vegetable broth. The sauce should be nice and saucy, perfect for soaking up with rice or crusty bread.

Finish and Serve

• Once everything is cooked through and the flavors are rich and delicious, taste the dish and adjust the seasoning if needed.
• Serve the squash and kidney beans warm, topped with fresh herbs like cilantro or parsley for a pop of color and freshness.

Notes

Nutrition Information (per serving)

• Calories: 250 kcal
• Fat: 7g
• Carbohydrates: 40g
• Fiber: 8g
• Protein: 9g
• Sugars: 6g
• Sodium: 500mg
• Cholesterol: 0mg

FAQs About Recipe Squash and Kidney Beans

To ensure you get the most out of this Quick and Easy Squash and Kidney Beans Recipe, I’ve answered some of the common questions I often get from fellow home cooks. Whether you’re new to the dish or looking for tips to elevate it, these answers should help!

I hope these answers help make your cooking experience easier and more enjoyable. If you have more questions, don’t hesitate to ask. Happy cooking, and enjoy your delicious squash and kidney