Smoky Black Bean and Butternut Ragoût

By Joelene

Combine squash, adobo sauce, black beans, and a touch of maple and lime, and pow—you’ve got a satisfying supper.

Ingredients

• 1 tsp. fresh lime juice
• 3 tsp. pure maple syrup, divided
• 1 Tbs. unsalted butter
• 2 Tbs. olive oil, divided
• 1 lb. peeled butternut squash, cut into 1/2-inch dice (4 cups)
• 1 small yellow onion, cut into medium dice (1/2 cup)
• 2 cloves garlic, minced (2 tsp.)
• 1 15.5-oz. can black beans, drained and rinsed
• 2 tsp. adobo sauce from can of chipotles in adobo
• 1/3 cup crumbled queso fresco or feta cheese
• 2 –3 Tbs. chopped or whole cilantro or mint leaves
• 1/4 cup toasted pepitas or toasted chopped pecans, optional

Preparation

Step 1

1. Combine lime juice and 1 tsp. maple syrup in small bowl. Set aside.

2. Heat butter and 1 Tbs. oil in large nonstick skillet over medium heat.

Add squash, and season with salt, if desired. Cover pan, and cook 8 minutes, stirring occasionally. Uncover pan, add onion, and increase heat to medium-high. Cook 3 to 4 minutes, or until squash is tender and lightly browned. Remove from heat, and gently stir in lime-maple mixture.

3. Heat remaining 1 Tbs. oil in medium saucepan over medium-low heat. Add garlic, and cook 30 seconds, or until softened and fragrant. Add beans, adobo sauce, remaining 2 tsp. maple syrup, and 1/4 cup water. Bring mixture to a simmer, and cook 5 to 6 minutes, or until liquid is mostly absorbed.

4. Gently stir together bean mixture and squash. Serve garnished with queso fresco, cilantro, and pepitas (if using).