Butternut Squash and Black Beans Skillet

A whole butternut squash was too large

Go easy on the spices or it will be too spicy for Morgan

1 tbsp oil

1 onion diced

3 cloves garlic minced

350 g butternut squash around half a medium squash, cut into 1cm dice

1 can diced mild chili peppers

Salt

Black pepper

400 g tin black beans 240g when drained, drained

1 tsp smoked paprika

1/4 tsp hot chilli powder

1/4 tsp ground cumin

1/4 tsp ground coriander

400 g tin chopped tomatoes

75 g cheddar cheese grated

1. Heat the oil in a large frying pan, and add the onion, garlic, squash and red chilli. Season well, and cook over a medium heat for 5-10 minutes, until the onion is fairly soft.
2. Add the black beans, spices, and chopped tomatoes, and mix well (I also added a dash of water because my mixture seemed fairly dry). Cover the pan, bring it to a gentle simmer, and cook for another 5-10 minutes until the butternut squash is completely cooked.
3. Top with the grated cheese, and allow it to melt into the dish. Serve warm.