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Recipe for October 9, 2007
* denotes ingredient usually available (in
season) at the Lexington Farmers' Market
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Squash and Black Bean
Stew with Tomatoes
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Ingredients:
1
tablespoon olive oil plus 1 tsp for oiling pan
1
large *onion, chopped
2
*garlic
cloves, minced
1
tablespoon chili powder
1
½ teaspoons ground cumin
1
28-oz can diced tomatoes in juice or 4-5 *tomatoes, peeled,
seeded & chopped
2
pounds *butternut
squash, peeled,
halved, seeded, and cut into 1-inch pieces
1
15- to 16-ounce can black beans, rinsed
1
tablespoon *jalapeño
chili, seeds
removed and minced
1/2
cup chopped fresh cilantro
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Preparation:
Preheat
oven to 375 degrees. Lightly oil baking sheet with olive oil
and add squash in a single layer. Bake for approximately 25-
30 minutes, tossing once; you should be able to pierce squash with a
fork. Remove from heat. If desired, puree 1 ½ cups
squash with juice from the tomatoes and set aside.
Heat
oil in heavy large pot over medium heat. Add onion and sauté until
tender and golden, about 7 minutes. Add garlic, chili powder and cumin
and stir 1 minute. Add tomatoes with juices; bring to boil. Stir in
squash, squash puree if used, black beans and jalapeño. Cover and
simmer until vegetables are tender, about 5 minutes longer. Stir in
cilantro. Season with salt and pepper.
Options:
add *shredded
chicken, or sprinkle with chopped *scallions
and a dollop of sour cream.
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Recipe
adapted from Bon Appetit by Leslie Wilcott-Henrie
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