This works well as a side or main course. It is fairly quick to make if there are cooked black beans on hand. I like to keep a quart ready to go in the freezer at all times. Use butternut squash since it’s sweetness balances the hearty black beans and spice. Clean the squash seeds and toast for a nice snack.
Butternut Squash Stuffed with Black Beans
- 1 butternut squash
- 1 1/2 cups precooked black beans
- 1 cup chicken stock
- 4 Roma tomatoes diced
- 5 cloves garlic minced
- 2 Anaheim peppers chopped fine
- 3 tbsp cilantro
- 4 ounces goat cheese
- 1 tbsp olive oil
Slice squash in half scoop out seeds and pulp and place flesh side up in a baking dish filled with 1/4″ water. Steam in an oven at 350 degrees until a knife passes through cleanly, about 30 minutes. In a three-quart pot heat oil and saute Anaheims and garlic until fragrant, about two minutes. Add beans and stock and cook on medium until thick. Add tomatoes and two tablespoons of the cilantro, season with salt and pepper and set aside. Scoop a channel out of each squash halve and stir removed flesh into beans. Scoop bean mixture into the squash and top with remaining cilantro and cheese. Bake until cheese is browned, about 20 minutes at 350 degrees. Serve hot.