If you like spicy, you'll like this dish. If you don't like spicy, I suggest skipping this recipe.
Black Bean, Corn and Butternut Squash Casserole (makes 8-inch x 8-inch casserole)
1 ½ cups black beans, rinsed and drained OR ¾ cup black beans soaked and cooked
¼ cup onion, diced
½ teaspoon minced garlic
1 tablespoon canola or olive oil
1 ½ – 1 ¾ cups butternut squash puree (this is approximately 1 – 15 ounce can of butternut squash)
½ cup corn
½ cup sun dried tomatoes, sliced
½ teaspoon cumin
½ tablespoon chili power (optional, see below for recipe)
½ teaspoon dried oregano
½ teaspoon black pepper
Place oven rack on middle rung. Preheat oven to 350 degrees farenheit.
Line 8-inch by 8-inch baking dish with aluminum foil as this will make clean-up easier.
Place beans, corn, sun dried tomatoes in baking dish. Add cumin, oregano, black pepper and chili powder (if using). Mix gently. Set aside.
In a 7 ½ -8 inch skillet cook oil, onion and garlic over medium-high heat, stirring occasionally until garlic browns and your kitchen smells of garlic,--about 5-10 minutes. Add to baking dish. Mix gently.
Spread butternut squash puree over top of mixture.
Bake in oven 35-45 minutes or until squash shows faint signs of browning.
Remove from oven. Cool 5 – 10 minutes. Serve.
Chili powder recipe (makes 1 - 2 tablespoons) from Substitute Ingredients by Becky Sue Epstein
½ teaspoon cumin
½ teaspoon dried oregano
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
1/8 teaspoon dried parsley
1/8 teaspoon dried lemon peel
Mix all ingredients together in small bowl. Store unused portion in airtight container.
Black Bean, Corn and Butternut Squash Casserole
ready for serving
