Roasted Butternut Squash with Savory Black Bean Purée

Serves 4

Ingredients

For the black bean purée

• 1 cup dry black beans, rinsed

• 1 carrot, roughly chopped

• 1 celery stalk, roughly chopped

• ½ small onion, roughly chopped

• 2–3 cloves garlic

• 1–2 bay leaves

• 1 tablespoon olive oil

• 3 cups low-sodium vegetable broth, plus more as needed

• Salt and black pepper, to taste

For the squash

• 2 small butternut squash

• Olive oil

• Salt and black pepper

For topping

• 1 avocado, chopped

• ½ red bell pepper, finely chopped

• Fresh cilantro

• Fresh lime juice

Instructions

1. Pressure-cook the black beans

Add the dry black beans, carrot, celery, onion, garlic, bay leaves, olive oil and broth to the pressure cooker. Cook on high pressure for about 30–35 minutes, then allow the pressure to release naturally for about 15–20 minutes before releasing the remainder.

Remove the bay leaves. If there is a lot of liquid remaining, reserve some before blending.

2. Blend

Blend the beans and cooked vegetables until smooth and creamy, adding reserved cooking liquid as needed. Season with salt and pepper. You want it thick enough to spoon over the squash, but loose enough to spread.

3. Roast the butternut squash

Cut each squash lengthwise and scoop out the seeds. Lightly coat the cut surface with olive oil and season with salt and pepper.

Place cut-side down on a parchment-lined baking dish or sheet pan. Roast at 350°F for about 45 minutes, or until completely tender when pierced with a fork. Larger squash may need longer.

4. Build dinner

Turn the roasted squash cut-side up. Spoon the warm black bean purée generously into the center.

Top with avocado, chopped red bell pepper and cilantro. Finish with a good squeeze of fresh lime juice.

---

I actually think the lime is important here. The squash and black bean purée are both earthy and rich, so the lime and fresh vegetables give the whole thing some brightness. I wouldn't add a bunch of extra spices just because we can. Garlic, onion, carrot, celery and bay already give the beans a savory backbone, and then avocado, pepper, cilantro and lime finish it.

— Jillian

About the Author

Jillian Guralski, MBA, MS, RDN, LDN is a Registered Dietitian and nutrition educator with more than 15 years of experience. She created The Jillian Method to make food, cooking, and everyday health habits feel more practical, flexible, and easier to live with.

Make It Fit Your Day

Choose the version that fits you today. Each step down reduces prep, cooking, or cleanup while keeping as much nutrition and flavor as practical.

🟢 GREEN — I’ve Got This

Make the recipe as written when you have the time and energy for the full version: prepare the beans from dry, make the savory black bean purée, roast the butternut squash, and finish the dish with the fresh toppings.

🟡 YELLOW — Keep It Simple

Roast the butternut squash as directed, or make that step easier with pre-cut squash if you’d rather skip the peeling and chopping. For the purée, swap the dry-bean prep for your favorite canned black beans—drain and rinse them, then make the purée as directed. Keep the avocado, bell pepper, cilantro, and lime if you can; they add fresh flavor without much extra work. And, as always, use what works for you.

🔴 RED — Just Feed Me

Take another step down in effort: use canned black beans and pre-cut or frozen butternut squash, and skip making the purée altogether. Add salsa, cilantro, lime, or avocado—whatever you already have and enjoy—to bring back some of the flavor with very little prep. Fewer steps, fewer dishes, still a satisfying meal.