Wednesday, September 11, 2013

Butternut Squash Rancheros



This is one of my favorite meals.  So quick and easy and total comfort food.  The caramelized squash tastes fantastic with the beans.  A little heat but not too much.  



I posted this recipe a couple of years ago but thought it needed to be reposted for my 30 Days of Vegan recipes.  This is a favorite whether you're vegan or not!  




Butternut Squash Rancheros Recipe


1 lb. butternut squash, peeled and sliced into 1 in. rounds
Cooking spray
Salt

1 tsp. ground cumin
1 tsp. ground coriander
1/2 large onion, finely diced
1 jalapeno pepper, seeded and finely diced
3 garlic cloves, minced
1 - 8 oz. can tomato sauce
1/4 tsp. salt
1 tsp. honey
1 - 15 oz. can black beans, drained and rinsed
Cilantro

Preheat oven to 425 degrees. Spray both sides of the squash with cooking spray.  Place the squash on the baking sheet and sprinkle with salt.  Bake for 15 minutes.  Flip and sprinkle with more salt.  Bake for another 15 minutes.  

While squash is cooking, begin sauteing the onions in cooking spray for about 5 - 6 minutes.  Throw in cumin, coriander, jalapeno and garlic and cook for anther 2 minutes.  Add tomato sauce, salt, honey and beans and cook for another 5 minutes or so.  

When the squash is done, turn on the broiler and broil for 5 minutes. Watch to make sure the squash caramelizes a bit but doesn't burn.  

Place half of the bean mixture on a plate or bowl and top with 1/2 the butternut squash.



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