black bean & squash bake

1 or 2 butternut squash(es)

1 tbsp vegy oil

1 med onion chopped

1 green pepper chopped

1 1/2 tsp chili powder

1 tsp cumin

1 tsp salt

black pepper to taste

2 cans of black beans (or you can be like us and just use black beans and soak them a few hours or overnight and then boil them for a few hours!) 

1 large or 2 small cans of diced tomatoes (don't drain) 

1 cup frozen or canned corn

1-2 cups cheese (something yellow)

Heat oven to 350*. Lightly grease a baking dish. Steam butternut squash slices until they're mashable (i cut them into a few pieces and in a few inches of water in the oven for a while....) While squash is steaming heat oil in a large soup pot and saute onion for a few minutes and then add green pepper and spices, saute a few more minues (around ten total), add black beans, canned tomatoes & corn, cook another 5 min and then adjust spices to your liking! Put the steamed squash in your greased baking dish and mash to cover the bottom of dish (the longer you steam them the easier they mash) pour black bean mixture on top of squash cover with cheese and bake 15-20 min or until it's heated through and the cheese is melted! 

Thanks to Ginny Oswalt for this amazing recipe! We've made it SO much! :)