Sometimes you’re just aching for something sweet, spicy and homey to warm you from the inside out. You know what I mean? If it sounds like I’m describing you, then try this recipe. Sundays are a great day for this one.
- 2 Tbsp. olive oil
- 1 small butternut squash, peeled and cubed (approx. 2 cups)
- 1/2 tsp. Kosher salt
- 1/2 tsp. fresh ground black pepper
- 1 large yellow onion, choppedÂ
- 1 yellow and 1 orange bell pepper, chopped
- 1 Tbsp. ground cumin
- 1 tsp. dried oregano
- 2 medium cloves garlic, minced or grated
- 1/2 small can chipotle chilies in adobo
- 2 c. vegetable broth
- 2 15-oz. cans black beans, drained and rinsed
Heat olive oil in large skillet over medium-high heat. Add butternut squash, season with salt and pepper and cook 4-5 min., stirring occasionally, until lightly browned. Add onion and bell peppers, stir and cook 3 min. until softening. Add cumin, oregano, and garlic, and cook 1 more minute.
Add chipotle peppers, vegetable broth, and beans. Cook 10 min. more until squash is soft. Thicken by mashing beans against side of skillet with a wooden spoon. Ladle into bowls. Garnish if you’d like with fresh parsley, scallions, avocado (vegan) and/or white cheddar (dairy). Thank you to Yasmin Fahr at seriouseats.com for such a lovely recipe.