Smoky Black Bean and Butternut Ragoût Recipe | Vegetarian Times Skip to main content

Smoky Black Bean and Butternut Ragoût

Combine squash, adobo sauce, black beans, and a touch of maple and lime, and pow—you’ve got a satisfying supper.



Ingredient Line: 
1 tsp. fresh lime juice
Ingredient Line: 
3 tsp. pure maple syrup, divided
Ingredient Line: 
1 Tbs. unsalted butter
Ingredient Line: 
2 Tbs. olive oil, divided
Ingredient Line: 
1 lb. peeled butternut squash, cut into ½-inch dice (4 cups)
Ingredient Line: 
1 small yellow onion, cut into medium dice (½ cup)
Ingredient Line: 
2 cloves garlic, minced (2 tsp.)
Ingredient Line: 
1 15.5-oz. can black beans, drained and rinsed
Ingredient Line: 
2 tsp. adobo sauce from can of chipotles in adobo
Ingredient Line: 
⅓ cup crumbled queso fresco or feta cheese
Ingredient Line: 
¼ cup toasted pepitas or toasted chopped pecans, optional


1. Combine lime juice and 1 tsp. maple syrup in small bowl. Set aside.

2. Heat butter and 1 Tbs. oil in large nonstick skillet over medium heat.

Add squash, and season with salt, if desired. Cover pan, and cook 8 minutes, stirring occasionally. Uncover pan, add onion, and increase heat to medium-high. Cook 3 to 4 minutes, or until squash is tender and lightly browned. Remove from heat, and gently stir in lime-maple mixture.

3. Heat remaining 1 Tbs. oil in medium saucepan over medium-low heat. Add garlic, and cook 30 seconds, or until softened and fragrant. Add beans, adobo sauce, remaining 2 tsp. maple syrup, and 1/4 cup water. Bring mixture to a simmer, and cook 5 to 6 minutes, or until liquid is mostly absorbed.

4. Gently stir together bean mixture and squash. Serve garnished with queso fresco, cilantro, and pepitas (if using).

Nutrition Information: 

9 g
Total Fat: 
13 g
Saturated Fat: 
4 g
37 g
15 mg
336 mg
9 g
8 g
Serves 4

Comments on this Recipe

This was so good. I made it last night. So good that when I got up this morning, I had it for breakfast. I bought the already cut butternut squash. I ran the chunks of squash through the 1/2 inch blade of the food processor. This made this recipe easier and faster for me.

It was yummy and very filling. Would recommend this meal. I also bought the precut butternut squash which made it even easier.

OH WOW! This was amazing. I'm so excited to have something in the "rotation" that is new, different and exciting. The only thing I had to purchase was the Adobo pepper sauce which made this super economical for me. I decided to serve this over freshly made, plain quinoa and I'm so glad I did. Though brown rice would have been nice, quinoa was just perfect as a base for a hearty scoop of this. I will make this time and time again. Thank you Veg Times for continuing to bring me new and innovative ideas to try. This old veg head gets stuck in a rut some times with the classic stand by's - it's nice to think outside the box a bit.

Looks absolutely delicious, I'm cooking it today.

This was downright delicious. I doubled the lime/maple mixture and used cilantro. I can't imagine mint being nearly as good with this as the cilantro was. A new favorite!

This was wonderful!

Delicious! Made with cilantro and used adobe peppers as well as the sauce. Gave it a nice kick. I didn't use cheese on my serving and still very good. Served over quinoa.

This was fantastic! Made recipe as written with toasted pecans and feta. Delicious complex fall flavors!

I made this as an after school snack for my daughter, she quickly finished the whole thing without a fuss. I didn't have any kind of cheese except jalapeño cheddar so I just topped a few pieces.will make it soon.

Great! I made this substituting coconut oil for butter, adding some smokey bacon style tempeh, and adding some frozen greens. Also, used frozen cubed butternut squash which saved a bunch of time and made the recipe even easier than it is! A very hearty and delicious meal!

I made this recipe with sweet potatoes and also added some fresh tarragon. It came out really great.Thanks!

Yummy! This was pretty quick to make and I love the slightly smoky/sweet flavor from the mix of chipotles and maple syrup.

I made this, and it was actually good! (I don't have any ability in the kitchen, and recipes seldom turn out edible) thank you, Vegetarian Times.

I would double this recipe and add more chipotle. It was very good.

WOW, it's hard to believe that so few simple ingredients came together so quickly to made such a fantastic meal. Great flavour. The smokiness of the chipotle is wonderful. This will become a regular in our rotation. I doubled the chipotle and wished I had doubled the recipe too so we had leftovers.