Black beans combine with luscious butternut squash, zucchini and a dash of adobo spice for a bright meal filled with fall flavors.
Adapted from Vegetarian Times page 28, October 2014 issue
2-3 Tbs pure maple syrup
2 Tbs water
2 Tbs oil (we use avocado oil)
4 cups peeled and seeded butternut squash, cut into 1/2-inch dice
1/2 cup yellow onion, chopped
1 zucchini, sliced in quarters lengthwise then chopped
2 cloves garlic, minced or pressed
1 can black beans, drained and rinsed
2 tsp adobo sauce from can of chipotle chilis
salt to taste
1-2 Tbs fresh lime juice
Chopped cilantro
peppitas or roasted butternut squash seeds **
Prepared rice or quinoa (optional)
Heat the oil in a large, nonstick skillet over medium heat. Add the squash and stir to coat with the oil. Cover the pan and cook about 8 minutes, stirring occasionally. Uncover the pan, add the onion and zucchini and increase heat slightly. Cook a few minutes until the onion and squash are tender and lightly browned. Add the garlic and cook until fragrant - 30 seconds to one minute.
Increase heat to medium-high and add the beans and adobo. Add the maple syrup/water mixture and cook until heated through. Simmer a few minutes until liquid is mostly absorbed. Remove from heat and squeeze the lime over. Stir to combine.
Serve over prepared rice or quinoa if desired, and top with chopped cilantro and peppitas or roasted squash seeds.
**Liv Life Note: Butternut Squash seeds can be roasted just like pumpkin seeds. These seeds are nutty and fibrous and contain protein as well as heart-healthy fats. High in fat, they should be consumed in moderation.
To roast, separate the seeds from the pulp and rinse with water. Pat dry. Rub lightly with oil and sprinkle with a pinch of salt. Roast lightly in a 200ยบ oven for 15-18 minutes, or until seeds crisp. According to "The World's Healthies Foods" roasting the seeds at a lower temp for a short time can help minimize damage to the healthy oils.
