Hi everyone, Jess here. Let’s talk about butternut squash and black beans…
What I’m presenting here is not so much a recipe as a movement: If you’d like a specific recipe, perhaps click this link for Butternut Squash and Black Bean Enchiladas, a recipe from SkinnyTaste brought to my attention by Fellow Springdellian Susan M. a few years back.
Since first making this recipe, I’ve gone rogue with the base and used it to fill burritos, tacos, and enjoyed it as a simple chili type dish with a sprinkling of cheese and/or a dollop of salsa and greek yogurt. Even lettuce wraps would work!
My usual spice ratio is 1 tablespoon chili powder to 1 teaspoon cumin. Whip some up and season to taste. Who needs store bought taco seasoning with all that filler?
Start by cubing a butternut squash into bite sized pieces, roast with a little bit of olive oil at 400 degrees until just fork tender (maybe 20 minutes). While you’re roasting your squash, char up and dice poblano peppers if you have them on hand, fresh bell peppers work too (and don’t necessarily need the char like the poblanos do). Saute some onion and garlic before throwing in the peppers. Once your veggies are tender, add your spices, a can of black beans and your butternut squash cubes to the mix. Diced tomatoes or salsa are a welcome addition at this stage.
The sweetness of the squash is a nice compliment to the bolder flavors of the pepper and tomato.
Check it out the next day! You can see that the flavors had a chance to develop overnight. The way they absorb into the squash is simply delicious. A little greek yogurt mixed with salsa makes a nice topping. So healthy and scrumptious, this filling is ready to make friends with the nearest tortilla!
Really. Have fun, play with it, add new veggies, meats, or even fruit as you see fit. Enjoy!