Pumpkin Seed Pepián with Roasted Squash and Black Beans

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A traditional Guatemalan stew featuring toasted pumpkin seeds, tender squash, and beans simmered in a fragrant tomato-cumin base. This Guatemalan-inspired vegetarian recipe, ready in about 65 minutes, pairs pumpkin seeds, acorn squash, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 4 Guatemalan cuisine 350 cal/serving

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Ingredients

1/2 cup pumpkin seeds
2 cups acorn squash
1 can (15 oz) black beans
1 large onion
3 cloves garlic
1/2 cup tomato sauce
2 tbsp olive oil
1 tsp cumin
1/2 tsp oregano
1/4 tsp cayenne pepper
1 cup vegetable broth

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Instructions

Step 1: Preheat oven to 400°F. Toss 2 cups cubed acorn squash with 1 tbsp olive oil, salt, and pepper; roast for 25 minutes until golden and tender.
Step 2: Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 1/2 cup pumpkin seeds and toast for 2-3 minutes until golden and fragrant, stirring constantly.
Step 3: Add 1 diced onion and 3 minced garlic cloves to the saucepan, sautéing for 3 minutes until softened and fragrant.
Step 4: Stir in 1/2 cup tomato sauce, 1 tsp cumin, 1/2 tsp oregano, and 1/4 tsp cayenne; cook for 1 minute until spices are aromatic.
Step 5: Add 1 cup vegetable broth, bring to a simmer, then reduce heat and simmer for 5 minutes.
Step 6: Transfer sauce mixture to a blender, blend until smooth, then return to saucepan. Stir in roasted squash and 1 can rinsed black beans; simmer for 10 minutes until heated through and flavors meld.
Step 7: Season with salt and pepper to taste. Serve hot.