This chicken butternut squash casserole with black beans is a simple, frugal and healthy dinner idea, perfect to share with family or friends. Make a big batch and enjoy the next day too!
This simple, nourishing chicken butternut squash casserole with black beans is a one-pot family friendly delicious dinner idea and the perfect Bonfire Night dish. When it comes to feeding a crowd (especially when it’s cold outside) casseroles are the most practical dishes. They are warming, delicious and require very little work. A bowl of this nourishing chicken stew served with some crusty bread will go down a treat after an evening of fireworks!
Frugal chicken casserole
Another great thing about this chicken casserole recipe is that it is very cheap to make. Meat is usually the most expensive ingredient in a dish. But in this recipe I used chicken thighs, which are very cheap and ideal in a dish that is slow cooked. They get super tender and juicy and simply fall off the bone after 2 hours in the oven.
How to make chicken butternut squash casserole
As with most one-pot dishes, the method is quite straightforward and usually involves gradually adding the ingredients into the pot. This chicken casserole with beans is no exception. There is absolutely nothing tricky about this recipe.
Start by heating up the oil and adding the onion, garlic and bay leaf. You can do this right in your casserole dish, if it’s suitable for all heat sources. (Alternatively use a large frying pan and transfer the mixture into your oven dish later, once you’ve added the chicken).
Into the pot go the chicken thighs, then the wine, let it cook for a couple of minutes, then simply throw in the rest of the ingredients. Give a good stir, cover and pop in the oven for 2 hours. Stir a couple of times throughout cooking.
Note
Once the dish is cooked I strongly recommend taking the chicken out, separating the meat from the bone and then putting the meat chunks back in the pot and mixing with the vegetables. Also if the sun-dried tomatoes are still in one piece, take them out too, chop and put back into the stew.
All natural ingredients
This dish is made without any stock (most of my recipes are), yet is rich and full of flavour. This is thanks to the combination of sweet spices, butternut squash, tangy tomatoes and the chicken. This butternut squash casserole recipe is gluten and dairy free and you don’t need to thicken the sauce. There is no need to add any water either. Don’t worry if there is not much liquid in the stew to start with. There’ll be plenty after 2 hours in the oven.
More warming stews
Easy Sauerkraut Casserole with Chicken
Easy Vegetable Stew Recipe with Beans
Vegan Leeks Recipe with Potato Dumplings
Check out also this collection of 13 healthy, easy one pot chicken recipes!
Chicken Butternut Squash Casserole with Black Beans
Ingredients
- 600 g butternut squash peeled, cubed
- 4 large chicken thighs skinless
- 1 x400g tin black beans drained
- 1 x400g tin tomatoes
- 1 onion finely chopped
- 4 garlic cloves finely chopped
- 3 sun-dried tomatoes dried or in oil
- 1 heaped teaspoon each hot or mild/smoked paprika and cumin powder
- ½ teaspoon each ground allspice and nutmeg
- 2/3 tablespoon coarse sea salt a little less than 1
- 1 large bay leaf
- 5 tablespoons white wine
- 4 tablespoons olive oil
- Serve with freshly chopped parsley and crusty bread
Instructions
- Preheat the oven to 350F / 180C /gas mark 4. You will need a min. 4l casserole dish with a lid (alternatively use tin foil).
- Heat up the oil, add the bay leaf, garlic and onion, stir and saute for 2 minutes stirring often (you can do this in your casserole dish if it's suitable for all heat sources). Move the onion mixture to the side and place the chicken thighs at the bottom of the dish. Cook for 2 minutes on each side. Pour in the wine and continue cooking for a couple more minutes.
- Add the spices along with all the other ingredients, stir, cover and pop in the oven for 2 hours. Stir a couple of times throughout the cooking. When the dish is done take the chicken out, separate the meat from the bones and put the meat back into the stew. Chop up the sun-dried tomatoes, too, if they haven't disintegrated.
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RECIPE LINK PARTIES
I am bringing this chicken and black bean casserole to #CookBlogShare, which I have the pleasure of hosting this week. If you’ve got a recipe join the party!
I am also taking this recipe to This Is How We Roll, Recipe of the Week, Cook Once Eat Twice, #FreeFromFridays, Fiesta Friday, co-hosted this week by Antonia @ Zoale.com and Jhuls @ The Not So Creative Cook.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
Oh, I never really know what to do with black beans (yet I always have some in the cupboard!), so that would be the ideal recipe to use them up: it looks absolutely perfect on a cold evening, Monika. I can picture myself eating it with freshly made bread slathered in butter 🙂 Thanks for joining in with #FreeFromFridays.
Thank you Mel, black beans are actually one of my favourite type of beans, they aren’t starchy tasting like some white beans varieties can be, and they just look great in dishes!
I have just been given two butternuts so this is perfect timing!
Then you can make a huge batch:)
Looks delicious Monkia I’ve been looking for more butternut squash recipes. I love butternut squash but my kids aren’t fan of the “orange mushy stuff” as my 5 year old calls it. I hoping to find a dish with flavors they love so they get over their dislike. Your soup sounds perfect!
Thank you! My kids aren’t too keen on it either, but with this dish they didn’t even notice it!
Hi, I was looking for some inspiration of how to use butternut squash and this recipe is perfect #freefromfridays
Thank you, thanks for stopping by!
I love a good stew recipe and this one sounds so perfect to me. I love that this recipe includes chicken and and butternut squash – two of my favorites. Happy Fiesta Friday, Monika. Thanks for sharing!
Thanks Jhuls, glad you like it:)
My daughter is a huge fan of anything with black beans! This is a great recipe to try out! Thank you for sharing this healthy and hearty dish! Happy Fiesta Friday!
Thanks! I am also a great fan of anything with black beans:)
Could this be made in a crock pot?
I am sure it could be though I’ve never used one so can’t advise what temperature and how long.
Oh wow – this recipe is so up my street I am quite surprised I haven’t made it yet!! This is just the sort of food I love – delicious flavours, quick and easy prep then let the oven do all the work while I sit back and relax (In my dreams!!!) Eb x
Thank you! You haven’t made this recipe but you’ve made lots of other fabulous one-pot dishes!
I can almost smell this stew Monika with all the fragrant spices you’ve used. 🙂 Really beautiful flavours in such a wholesome, comforting fare. Sounds and looks delicious!
This looks delicious! It’s definitely my kind of meal and I’d love to gobble it up to warm myself up after being out at bonfire night. Well, I wish I was going out to see the fireworks but last year both kids found it too noisy and so they don’t want to go this year. We’re just going to look out of the windows instead!
Thanks Corina! Fireworks can get a little noisy, I hope you do get to enjoy them from a distance:)
This looks absolutely delicious, Monika! We’re having a Monika round for Bonfire Night and I have already promised her German kapusta but that doesn’t mean I won’t be bookmarking this! I love black beans and can’t wait to try it out!
Happy FF!
Thank you! German kapusta sounds very appealing:)