The winter squash season is just about over but this dish is too good to wait for next year. My supermarket still has the precut chunks in the produces section. I had it at a friend’s house and I couldn't stop raving about it. It's amazing. Beans and squash are just great together. Their version used black-eyed peas, but I decided I liked the taste of black beans better than the black-eyed peas--and it was a lot easier to just open a can, although you can use fresh cooked beans if you have them. You can use other winter squashes instead of just the butternut. The dressing is delicious. You may not use the entire amount. 2 packages (18-ounces each) fresh butternut squash chunks (such as Trader Joe's) or 2 1/4 pounds of peeled cut-up raw winter squash Olive oil, to rub on the chunks for roasting Maple syrup, to rub on the chunks for roasting Sea salt and fresh ground black pepper, for roasting 2 cans (15-ounces each) black beans, drained and rinsed 2 sweet red bell peppers, cored, seeded, and diced 1 to 2 jalapeno peppers, cored, seeded, and diced 1/4 cup chopped fresh flat (Italian) parsley 2 tablespoons chopped fresh herb such as marjoram, savory, or oregano, optional Sweet and Spicy Lemon Vinaigrette (recipe below) 3-to 4-ounces of soft goat cheese, crumbled, optional 1. Preheat oven to 400 degrees. 2. Using a large shallow baking pan lined with foil scatter the squash cubes in one layer. Drizzle with just a little olive oil and maple syrup, then toss and rub it evenly on the cubes. Sprinkle with a little salt and pepper. Roast for about 30 minutes, or until soft & browned on the edges. Watch carefully, you don’t want to overcook and have the squash lose its shape. 3. In a large, shallow serving bowl, combine the black beans, red peppers, jalapenos, parsley, and herbs if you using. Stir to combine. Cut the cooked, cooled cubes into smaller pieces, and scrape into a large mixing bowl; gently mix well. Drizzle with the dressing and taste for seasoning. Sprinkle with the goat cheese, or not, or serve it on the side for people who might want some. Serve at room temperature, or refrigerate overnight without the dressing. I think it is best freshly made and served within a few hours of mixing. Serves 6, more if you make for a buffet. Sweet and Spicy Lemon Vinaigrette 1/3 cup apple cider vinegar 2 tablespoons honey 1 large (or 2 small) lemons, grated for zest, and juiced (about 1/3 cup juice) 1/4 teaspoon crushed red pepper flakes Pinch of sea salt and few grinds black pepper, to taste 1/2 cup olive oil of choice Stir the vinegar, honey, lemon zest and juice, red pepper flakes, salt, and pepper together in a medium bowl. Add the olive oil, whisking constantly until everything is well mixed. Use immediately or refrigerate in an airtight container for up to a week. Makes 1 cup.  |
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... Ananda Marga ... |
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