Butternut Squash Frijoles and a Goodie Bag Giveaway!

I have some housekeeping to get done before the end of the year. What’s weird is that it’s good for all you readers! I am backed up on reviews and giveaways so I will be posting more the next month and will have giveaways all the way up through the holidays.

Today’s giveaway is one of my goodie bags from my Going Vegan class at The Creative Connection earlier this year. There are vegan samples and tons of coupons. Some of the coupons expire 12/31 but not before you use them to stretch your holiday food budget!

To enter the giveaway leave a comment below telling me your favorite way to use leftover veggies.

You can get an additional entry by signing up for a free account at Key Ingredient and adding me as a favorite or friend. (The link will take you to my profile.) Then come back here and leave a second comment.

There may be more than one winner and I’ll announce them by Wednesday. So leave a comment and spread the word to all your friends!

Butternut Squash Frijoles
Makes about 6 servings
soy-free, gluten-free

This recipe uses a 1½ to 2 quart slow cooker

  • 1 cup dried beans (anasazi, pinto, et.)
  • 3 cups water
  • 1 cup butternut squash purée
  • 1 clove garlic, minced
  • 1 can (14.5 oz/411g) diced tomatoes with chipotle (or plain with ½ teaspoon powdered chipotle)
  • 1 teaspoon marjoram
  • ½ teaspoon chili powder
  • 1 tablespoon fresh cilantro, chopped
  • juice of ½ lime
  • salt to taste
  • ground hot pepper, optional to taste

The night before: Combine the dried beans and water in the slow cooker and cook on low overnight.

In the morning: Add the butternut squash, garlic, tomatoes, marjoram, and chili powder.

Before serving: Taste and adjust seasonings. Add salt, hot pepper, and lime juice.

You can also make a quick mexi-pizza if you spread the frijoles on a tortilla thinly and top with some vegan chorizo and a little Daiya vegan cheese. Plus it cooks in minutes!

You probably have some Winter squash on your t-day menu. If you make an extra cup and purée it, you are ready to make these beans.

If you don’t have time to make the beans now, go ahead and freeze the extra squash in 1 cup portions so it will be ready to go when you want to make them.

You can use pumpkin, acorn, or kuri in place of the butternut. But think about doing something different and use butternut where you usually use pumpkin or sweet potato. After all, Winter squash need some love around the holidays too.


  1. Lisa says

    I love to use left over veggies just putting them over brown rice, in a stir fry or by making a soup.

  2. denise says

    Love to use my leftover peppers and onions to saute and put over a plate of hummus and munch it with fresh pita wedges!

  3. jeanne endsley says

    My favorite way to use leftover veggies is to mix with rice and use either Chinese,Mexican or Italian seasoning. All depends on my mood to which way i season!

  4. Fran Nager says

    My favorite way of using left over veggies is in a soup….I add vegetable boullion (made from the water of cooked veggies-I freeze the left over water in ice cube trays and bag the cubes for use later).

  5. Jessica says

    I like to throw leftover veggies in chili. Almost any veggie combination tastes good with a little chili powder!

  6. says

    Did I just hear the words “quick mexi pizza”??? I think that just might be my newest favorite way to eat leftover veggies! Now that I think about it, I usually eat every last veggie on my plate/on the table that I never have leftovers. Hrmpf.

  7. sarah garvey says

    I like to heat them up and mix it with some couscous and edamame for a quick and filling dinner.

  8. Terre says

    I put dabs of leftovers into a bowl in my freezer. Then, when it’s full, I have goodies for soup. I just add veg broth and a few seasonings and I have yummy soup for dinner.

  9. Lizzie says

    Those look great – I am always looking for new squash recipes!

    As for leftover veggies, chalk up another vote for stir fry!

  10. Claire says

    I chop them up and make a “Kitchen Sink” veggie bowl with marinara, hummus and balsamic vinegar. So simple, yet so good!