Black Beans with Calabaza Squash

A local supermarket has vegetables from around the world and this squash was sold in cellophane wrapped packages in huge chunks with the outer rind.  It looks a lot like butternut squash.  Substitute any winter squash in this simple, inexpensive and filling recipe.  The squash is roasted and then combined with the other ingredients - a great Fall/Winter one-dish meal.

makes 4 small servings that includes ½ c beans each

Recipe:

2 pounds or more Calabaza Squash, seeds removed

1 can/2 cups Black Beans, drained and rinsed

1 lb. mushrooms

1 large Vidalia onion, chopped

1/2 tsp red pepper flakes

1 tsp cayenne 

olive oil

Optional:

2 garlic cloves, minced

1 can of diced tomatoes

1 red bell pepper, chopped

1 stalk celery, chopped

1 jalapeno seeded and chopped instead of red pepper flakes

Roast squash in 400 degree oven until a fork slides in easily, 20-40 minutes, depending on the size of the chunks - large chunks take longer.  Turn over every 10-15 minutes during roasting time. Let cool, remove outer rind,  cut in bite size chunks. Set aside.

In large saucepan, add olive oil and when warm, add garlic (optional), thoroughly cook the chopped onions to soften, then add the mushrooms. Saute the onions and mushrooms until done, then add remaining ingredients, season, stir well and finally, combine with the chunks of roasted squash. Heat thoroughly.

Note: if adding canned tomatoes along with the other ingredients, after combining with the squash chunks, cover and simmer for about 20 minutes.