Pumpkin Black Bean Casserole

This has become one of our favorite winter dishes. It is incredibly fast and easy to make: just mix and bake! The best part-- just like any casserole, it makes great leftovers for lunch the next day! WARNING: This dish does not look "pretty" by any means, but do not let looks fool you; it is DELICIOUS!

I told you it wasn't a pleasing sight... but trust me, it's awesome!

Just after baking.

Pumpkin Black Bean Casserole

Ingredients

1 15 oz. can black beans (rinsed and drained)
1/2 cup frozen corn
1 medium onion, finely chopped
1/2 green bell pepper, finely chopped
2 cloves garlic, minced
1 teaspoon cumin
1 1/2 teaspoons chili powder (to taste... I add more, but we love spicy foods)
15 oz. can tomatoes, drained and liquid reserved

1 pound pumpkin (about 1/2 one small pumpkin) or any winter squash (butternut, acorn, etc.)

3/4 cup soy milk
1/2 cup nutritional yeast
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon mustard powder
1/2 teaspoon paprika

Directions

In a large bowl, combine the black beans with the next seven ingredients and set aside.

Cut the pumpkin in half. Set aside one half for another use and peel the other half. Cut it into very thin slices about 1/4-inch thick and 2 inches long.

Preheat oven to 425F. Spray a 2-quart casserole dish with oil. Lay one-third of the pumpkin slices in the bottom of the dish, and sprinkle lightly with salt and pepper. Cover with half of the bean mixture. Repeat layers with another third of the pumpkin and the remainder of the beans. Finish with the final third of the pumpkin slices.

In a blender, combine the reserved tomato liquid (about 1/2 cup) with the soymilk and remaining ingredients. Blend well and pour over the pumpkin. Cover tightly, and bake for 30 minutes. Remove the cover and bake for 20-30 minutes, until sauce is thick and bubbly and pumpkin is tender.

ENJOY!