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

Ingredient

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

Direction

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

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1

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

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2

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

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3

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

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4

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

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5

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

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6

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

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7

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