Delicata Squash Boats with Blacked Beans
This hearty main course takes a little bit to prepare, but you can make it in large batches and freeze ready to reheat when you're in need of a quick dinner.
Ingredients
2 delicata squash, cut in half lengthwise and seeds removed
1/2 lb black beans
1/2 tsp cumin seed
1 tsp chili powder
1/2 tsp chili flake or 1 cayenne, thinly sliced
1 quart tomatillos
4 scallion, sliced thinly
2 jalapeño, seeds removed and thinly sliced
4 cloves garlic, minced
4 oz cheddar cheese, grated
Method
- Heat oven to 400F
- Roast the squash cut side down until tender, about 25 minutes
- Meanwhile, boil the beans with water and the spices until tender then season with a couple big pinches of salt
- While the squash is roasting, combine the tomatillos, scallion, jalapeño, and garlic on a baking sheet and roast until deeply caramelized and the liquid from the tomatillos has reduced some. Then blend to make a tomatillo sauce.
- When everything is done, flip the squash to make boats
- Fill with the beans top with the tomatillo salsa and finish with a hefty layer of grated cheddar
- Then return to the oven to reheat and melt the cheese then serve with a big salad
