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.

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!

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.

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!

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.

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.