1 lb butternut squash, peeled and diced
3 cloves garlic, minced
15.5oz can black beans, rinsed and drained
1 tsp fresh lime juice
3 tsp pure maple syrup, divided
2 Tbs adobo sauce from can of chipotles in adobo
1/4 cup pumpkin seeds, toasted
1) Heat butter in large nonstick skillet over medium heat. Add squash and season with salt, if desired. Cover pan and cook 10 minutes, stirring occasionally.
2) Uncover pan and add garlic and black beans. Cook 3 to 4 minutes, or until squash is tender. Remove from heat.
3) Stir in lime juice, maple syrup and adobo sauce, coating butternut squash evenly.
4) Serve topped with toasted pumpkin seeds.
Review: This was DELICIOUS. It was sweet and smoky, without being weird. It had a bit of heat (use less adobo sauce if you don't like spicy), which I love when I have a cold. It helps clear the sinuses!!
Adapted from:
http://www.vegetariantimes.com/recipe/smoky-black-bean-and-butternut-ragout/
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