Combine squash, adobo sauce, black beans, and a touch of maple and lime, and pow—you’ve got a satisfying vegetarian supper.
- 1 tsp. fresh lime juice
- 3 tsp. pure maple syrup, divided
- 1 Tbs. unsalted butter
- 2 Tbs. olive oil, divided
- 1 lb. peeled butternut squash, cut into 1/2-inch dice (4 cups)
- 1 small yellow onion, cut into medium dice (1/2 cup)
- 2 cloves garlic, minced (2 tsp.)
- 1 15.5-oz. can black beans, drained and rinsed
- 2 tsp. adobo sauce from can of chipotles in adobo
- 1/3 cup crumbled queso fresco or feta cheese
- 1/4 cup toasted pepitas or toasted chopped pecans, optional
1. Combine lime juice and 1 tsp. maple syrup in small bowl. Set aside.
2. Heat butter and 1 Tbs. oil in large nonstick skillet over medium heat.
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 to 4 minutes, or until squash is tender and lightly browned. Remove from heat, and gently stir in lime-maple mixture.
3. Heat remaining 1 Tbs. 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 cup water. Bring mixture to a simmer, and cook 5 to 6 minutes, or until liquid is mostly absorbed.
4. Gently stir together bean mixture and squash. Serve garnished with queso fresco, cilantro, and pepitas (if using).
- Calories: 277
- Carbohydrate Content: 37 g
- Cholesterol Content: 15 mg
- Fat Content: 13 g
- Fiber Content: 9 g
- Protein Content: 9 g
- Saturated Fat Content: 4 g
- Sodium Content: 336 mg
- Sugar Content: 8 g