I'm Learning to Fry!

For our “vegetable fest” each student prepared a vegetable dish and we laid it all out as a buffet. Lots of good things were there, and others I didn’t like: braised cabbage, spaetzle, spinach souffle, some things had a sour cream taste (yuck!) and others were just too spicy for me.

I made Butternut Squash and Black Beans. I thought it was really good, and lots commented that it was very flavorful. That made me feel good, I love to make people’s tummies happy!

Here is the recipe!

Ingredients:
10 oz fresh butternut squash
1 tbsp vegetable oil
3 oz of onions, chopped
2 cloves of garlic
2 oz Sherry
2 oz vegetable broth
1 pt cooked black beans
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp dried thyme
3 green onions, sliced
salt and pepper to taste

Peel squash and cut into 1/2″ cubes
Heat oil in large saute pan. Add onions, garlic and squash and saute until the onions soften.
Add the Sherry and vegetable broth and cover the pan loosely until the squash softens (about 8 min)
Add beans, salt, cumin and thyme and continue to simmer until the beans are fully heated.

Stir in the green onions and adjust seasonings.

The recipe as it is, is delicious, but I feel there are more items that could be used to perk it up. With the black beans, it is a lot like salsa, without the tomatoes. Perhaps add some fresh tomato chunks, some chilies, even some corn.

If you do make this recipe, I would love to hear from you! Leave some comments! I love comments!