{"id":9775,"date":"2009-11-08T12:56:52","date_gmt":"2009-11-08T19:56:52","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=9775"},"modified":"2009-11-08T12:56:52","modified_gmt":"2009-11-08T19:56:52","slug":"butternut-squash-with-black-beans-and-walnuts","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/indian\/curries\/dry\/butternut-squash-with-black-beans-and-walnuts\/","title":{"rendered":"Butternut Squash with Black Beans and Walnuts"},"content":{"rendered":"


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\n\"Butternut
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\nSmoky, 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.<\/p>\n

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Before I move on, I wanted to bring in to light the Refrigerator Soup<\/a>; 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.<\/p>\n

Now back to where I was…<\/p>\n

I still had had half of the butternut squash left after I made the soup<\/a><\/strong>. 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 \ud83d\ude09
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\n\"Butternut
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Butternut Squash with Black Beans and Walnuts<\/h3>\n


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Ingredients:<\/strong><\/em><\/p>\n

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  1. 2 Cups Butternut Squash\/Pumpkin peeled and cubed<\/strong><\/li>\n
  2. 1 Teaspoon Cumin Seeds<\/strong><\/li>\n
  3. 1 Teaspoon Fresh Ginger, peeled and very finely sliced
    \n<\/strong><\/li>\n
  4. 1.5 Tablespoons Olive Oil (Or any cooking oil)<\/strong><\/li>\n
  5. 2 Hot Green Peppers<\/strong><\/li>\n
  6. 1.5\u00a0 Cups Cooked Black Beans, drained <\/strong>(I had soaked the beans overnight and cooked in the pressure cooker; canned beans will work too)<\/em>
    \n<\/strong><\/li>\n
  7. 1 Teaspoon Red Chili Powder\/Cayenne <\/strong>(Optional)<\/em>
    \n<\/strong><\/li>\n
  8. Salt<\/strong><\/li>\n
  9. Crushed Red Pepper<\/strong><\/li>\n
  10. Fresh Lemon <\/strong><\/li>\n
  11. 3 Tablespoons Lightly Toasted Walnuts
    \n<\/strong><\/li>\n
  12. Fresh Cilantro for Garnish<\/strong><\/li>\n<\/ol>\n


    \n<\/strong><\/em>
    \nPreparation:<\/strong><\/em><\/p>\n

    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.<\/p>\n

    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.<\/p>\n

    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.<\/p>\n

    Finish it off with some fresh lemon juice and fresh chopped cilantro\/coriander.
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    \n\"Butternut<\/p>\n

    Serve warm as a side.<\/p><\/blockquote>\n


    \n<\/strong><\/em>
    \n\"Butternut
    \nWe 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\u00a0 not care for the squash but loved the beans.
    \n
    \n<\/strong><\/em>
    \nThis one serves as a perfect side with Thanksgiving get together.
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    \nRelated Posts:<\/strong><\/p>\n

    Pumpkin with Homemade Harissa<\/a><\/strong><\/em><\/p>\n

    Gingered Squash Soup<\/a><\/strong><\/em><\/p>\n

    Vegetables and Lentils with Ground Spices<\/a><\/strong><\/em><\/p>\n


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