This is a fairly quick and easy one-pot meal that I found online here
and tweaked to fit what I had on hand. It was pretty tasty and satisfying!
I like when food blogs do the ingredients shot - much easier for me to take in than just a written list, so I'll do both here.
Butternut squash - about half a squash, diced
Onion - one, diced
Jalapeno - one, minced
Garlic - 6 cloves, minced
Black beans - one can, drained
Rotel tomatoes - one can (I had homemade from last year)
Spinach - about 4 oz fresh (more than half of the bag in the picture)
Spices - smoked paprika, chili powder, cumin, coriander - 1 teaspoon of the first, 1/4 tsp of the rest
Cheese - grated, for topping
Not pictured - olive oil, salt & pepper
In a large skillet, heat up a couple tablespoons of olive oil and add the onion, squash, jalapeno, and garlic. Add salt and pepper to your taste, and cook until the onions soften (about 5 minutes).
Add the black beans, tomatoes, and spices and cook until the squash is soft (about 10 minutes). There should be enough liquid for it to be bubbling nicely, but if it seems dry then add some water or broth.
The last minute of cooking, add the spinach and stir it in so it wilts.
Serve hot so your cheese topping gets melty. Yum!