Smoky, spicy and lightly sweet; this is a very easy and simple dish to make. With all the abundance of the pumpkins and the squashes in stores and the blogsphere, I could not resist making this even if I had to do it just for myself.
Before I move on, I wanted to bring in to light the Refrigerator Soup; not my refrigerator, not my soup, but a brand new place for the foodies to submit their awesome food photographs! Get over there and take a look, submit your delicious photos and get your posts reach out to a bigger audience. They publish 40 photos per day, have a featured spot for a chosen photo and do “20 Questions with out Favorite Blogger”. The publication of the photos are however not “guaranteed” like any other places, like Tastespotting and Foodgawker; they obviously have certain standards to meet. Overall it is pretty elegantly designed place.
Now back to where I was…
I still had had half of the butternut squash left after I made the soup. No one else is fond of pumpkins other than me as I have mentioned before, and I usually do not go overboard making something just for myself. But a sudden craving for all things spicy and gingery made me go for this one. I already had the beans soaked, the butternut squash sat ready to be used and I had to make lunch. So was this recipe born
Butternut Squash with Black Beans and Walnuts
- 2 Cups Butternut Squash/Pumpkin peeled and cubed
- 1 Teaspoon Cumin Seeds
- 1 Teaspoon Fresh Ginger, peeled and very finely sliced
- 1.5 Tablespoons Olive Oil (Or any cooking oil)
- 2 Hot Green Peppers
- 1.5 Cups Cooked Black Beans, drained (I had soaked the beans overnight and cooked in the pressure cooker; canned beans will work too)
- 1 Teaspoon Red Chili Powder/Cayenne (Optional)
- Crushed Red Pepper
- Fresh Lemon
- 3 Tablespoons Lightly Toasted Walnuts
- Fresh Cilantro for Garnish
Heat oil, cumin and hot pepper in a thick bottomed pan or skillet; when the seeds sizzle, add the ginger, butternut squash/pumpkin cubes. Increase the heat to high and cook the squash/pumpkins tossing them frequently till they are light brown on the sides.
Now add the beans, salt, red chili powder and 1/4 cup of water to the pan with the squash/pumpkin and cover and cook till the squash/pumpkin cubes are fork tender but firm.
Uncover and check to see if done. If there are any remaining water, increase the heat and let the water dry off. This is a dry dish. If done, add the crushed the red pepper and walnuts; toss to combine well.
Finish it off with some fresh lemon juice and fresh chopped cilantro/coriander.
Serve warm as a side.
We had ours with Roti (Indian Flatbread). I am proud to say that A gave this a try and liked it. DD2 ate a lot of it. DD1 did not care for the squash but loved the beans.
This one serves as a perfect side with Thanksgiving get together.