Recipe by Wendy Solganik of

Now that it is fall, the squash are abundant!  I’m doing my happy dance because sweet potatoes–especially the yellow or purple as they are SO sweet…are my favorite!  They taste like cake to me!  Another favorite is butternut squash.  I made this in my Instant Pot pressure cooker last night and it was warm, spicy and delicious.  The same recipe could be made in a slow cooker by placing all ingredients in the pot and cooking for 4 hours or more.

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1 1/2 pounds cubed butternut squash (if you’ve got a Trader Joe’s near you, that’s 2 12 ounce bags of cut butternut squash)
1 large red or yellow onion, diced
2 cans of salt free (if you’re avoiding salt and can find these) black beans, washed and drained
1 cup uncooked quinoa
1 Tbsp minced garlic (I used 3 cubes of Dorot frozen garlic)
3 14.5 ounce cans fire roasted, diced, no salt added tomatoes (if you can’t get the fire roasted ones, no biggie!)
1 tsp dried jalapeno pepper (I got this ingredient at Penzey’s) or 1 jalapeno pepper, deseeded and diced
1.5 Tbsp salt free taco seasoning
1 tsp cumin
2 Tbsp chili powder
3 Tbsp Benson’s Table Tasty or other salt substitute
1.5 cups low sodium vegetable broth, plus at least 1 more cup
3 cups frozen corn kernels (I used one bag of Trader Joe’s fire roasted corn)
Optional garnishes: scallions, cilantro, avocado slices, nacho cheeze sauce

Place all ingredients into a pressure cooker and stir. Pressure cook for 15 minutes. You can do quick or natural release, it doesn’t matter. Alternatively, you can place all ingredients in a slow cooker and cook for 4 hours.

Once cooked, add corn and stir. Add as much or as little additional vegetable broth to achieve the desired consistency for your palate. It’s great really thick and yummy without added broth, but nice also with a more stew-like consistency.