Butternut Squash And Black Bean Dopiaza Recipes

BLACK BEAN & BUTTERNUT SQUASH QUESADILLAS WITH LAZY GIRL'S GUACAMOLE

Steps:

• Heat 1 Tablespoon oil in a large skillet over medium heat then add sliced onions. Cook over medium heat stirring every so often until golden brown and caramelized, 20-30 minutes. Can be made a day ahead of time.
• Meanwhile preheat oven to 400 degrees then line a baking sheet with foil and spray with nonstick spray. Add butternut squash, remaining Tablespoon oil, salt, and pepper then toss to coat and spread into an even layer. Roast for 15-20 minutes, or until caramelized but not mushy. Can be made a day ahead of time.
• Combine black beans, water, chili powder, cumin, dried oregano, and cayenne pepper in a small saucepan then heat through over medium heat. Can be made a day ahead of time.
• Heat a griddle or skillet over medium heat then lay down 1 flour tortilla. Sprinkle on 1/4 cup cheese then layer on a quarter of the roasted butternut squash, seasoned black beans, and caramelized onions. Top with another 1/4 cup cheese then place another tortilla on top and griddle until golden brown on both sides. Slice with a pizza cutter then serve with Lazy Girl's Guacamole.
• For the Lazy Girl's Guacamole: Mash avocados and garlic salt to desired consistency. Taste and adjust garlic salt if necessary.

BUTTERNUT SQUASH AND BLACK BEAN DOPIAZA

Steps:

• Toss the diced butternut squash in about 1tbsp of oil with some salt and pepper, and spread it out in a single layer on a baking tray. Roast at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, until soft and slightly crispy.
• Heat the remaining 1tbsp of oil in a large pan or wok, and add the diced onion, celery, garlic, ginger and sweet potato. Cook over a medium-low heat for around 10 minutes, stirring regularly, until the vegetables are soft.
• Turn the heat down to low, add the spices (ground cumin to turmeric) to the pan, and cook for a couple more minutes, stirring constantly, to toast the spices. Then add the tomato puree, coconut milk, halved cherry tomatoes, and water. Bring to a simmer, and cook for 10-15 minutes, until the tomatoes have begun to break down, and all the other vegetables are soft.
• Carefully transfer the sauce to a blender, and blitz until smooth. Return to the pan, and add the cooked black beans and roasted butternut squash.
• When you're ready to serve, stir through the fresh spinach and chopped coriander - the heat of the sauce will wilt the spinach. Serve with rice or naan bread.

BUTTERNUT SQUASH AND BLACK BEAN TOSTADAS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil, garlic, and a pinch of salt and pepper. Spread evenly over a large rimmed baking sheet.
• Bake in the preheated oven until squash is tender and just starting to brown at the edges, 25 to 35 minutes.
• While squash is baking, empty beans into a small pot over low heat. Add garlic and cumin; stir well and continue to warm for a few minutes until heated through. Turn off heat, cover, and set aside.
• Heat 1 to 2 tablespoons of water in a large skillet over medium heat. Add as much spinach as can fit. Sprinkle with salt, stir, and cook until spinach starts to wilt. Add additional spinach as it cooks down and makes more room. Cook, stirring occasionally, until all spinach is wilted, 3 to 5 minutes.
• Top tortillas with the squash, beans, and spinach. Drizzle crema over tostadas.