Prepare the Squash: Peel, seed, and dice the butternut squash into ½-inch cubes.

Sauté the Aromatics: Heat olive oil in a large skillet or pot over medium heat. Add chopped onion and cook until softened (about 5 minutes). Add minced garlic and cook for another minute until fragrant.

Combine Ingredients: Add diced squash, rinsed and drained kidney beans, cumin, chili powder, paprika, salt, and pepper to the pot. Stir well.

Cook and Simmer: Pour in vegetable broth or water. Bring to a simmer, reduce heat to low, cover, and simmer for 15-20 minutes, or until the squash is tender. Check occasionally and add more liquid if needed.

Final Touches: Taste and adjust seasoning as needed. Stir in fresh cilantro or parsley (if using).

Adjust Consistency: If too dry, add broth or water. If too watery, simmer uncovered to evaporate excess liquid. For a creamier texture, mash some of the cooked squash.

Serve: Enjoy as a side dish, taco filling, salad topping, or over rice/quinoa.