Ah, fall. Don’t you just want to curl up with a fuzzy blanket, a fluffy pillow, maybe a cat on your lap if that’s your thing, and a bowl of yum? Smooth butternut, smoky chipotle, savory beans, crunchy pepitas, salty feta, and bright lime make a savory combination of flavors that will make your taste buds *pop*. Thanks Vegetarian Times! One thing I’ve always wondered about using chipotles in adobo – what the heck do I do with the leftovers? Chipotles are smoked jalapenos. What?! Keep reading – I’ll post about ways to use the remaining smoky spicy goodness next.

SMOKY BUTTERNUT SQUASH AND BLACK BEAN RAGOUT WITH PEPITAS AND FETA

Adapted from Vegetarian Times

Ingredients:

1 tsp. fresh lime juice

1 tsp. + 2 tsp. maple syrup, divided

1 T. butter

1 T. + 1 T. olive or coconut oil, divided

1 1/2 lbs. peeled butternut squash, cut into 1/2 inch dice (~4 cups) – original recipe said 1 lb. but I ended up with 1 1/2 and it was awesome. But don’t freak out if you only have 1 lb. It will be fine. Veggie Times said so.

1 small yellow onion, diced (~1/2 cup)

2 cloves garlic, pressed (~2 tsp.)

1 15.5 oz. can black beans, drained and rinsed

2 tsp. adobo sauce from can of chipotles in adobo

1/4 c. water

1/4 c. toasted pepitas (pumpkin seeds) or pecans

1/3 c. or more crumbled feta cheese

2-3 T. chopped cilantro or parsley

Flaky sea salt (such as Maldon)

Equipment: Large skillet with lid, medium saucepan

Method:

Make squash: Combine lime juice and 1 tsp. maple syrup in small bowl. Set aside. Heat butter and 1 T. olive or coconut oil in large nonstick skillet over medium beat. Add squash, and season with salt, if desired. Cover pan, and cook 8 minutes, stirring occasionally. Uncover pan, add onion, and increase heat to medium-high. Cook 3-4 minutes, or until squash is tender and lightly browned. Remove from heat and stir in lime-maple mixture.

Make beans: Heat remaining 1 T. olive or coconut oil in medium saucepan over medium-low heat. Add garlic, and cook 30 seconds or until softened and fragrant. Add beans, adobo sauce, remaining 2 tsp. maple syrup, and 1/4 c. water. Bring mixture to a simmer, and cook 5-6 minutes, or until liquid is mostly absorbed.

Combine & serve: Gently stir together bean mixture and squash mixture. Serve garnished with feta, pepitas, and cilantro or parsley. I like to serve this over brown jasmine rice. Nom nom! Enjoy!!

~printer-friendly version~

This is a radish*rose original recipe, adapted from the source(s) named above.  All images & content are copyright protected. All rights reserved. Please do not use my images without prior permission. If you want to republish a recipe, please credit radish*rose and link back to the recipe.