A little bit sweet, a little bit salty, and a whole lot of flavor that comes together in minutes! We used red kuri squash — an heirloom type of Hubbard squash — in this dish, but any thin-skinned squash with an edible rind can be used; besides red kuri this includes Delicata, sweet dumpling, and small butternut and kabocha squash. If you want a quick, hearty, cold-weather meal that’s on the table in less than 30 minutes, this one will become a staple.
Rich and delicious for cool-weather meals, this dish is also very colorful!
Ingredients:
(Makes 4 servings)
1 pound Mexican chorizo, either ground loose or in a casing
1 15-ounce can black beans, rinsed and drained (or, cook your own)
2 pounds thin-skinned winter squash (red kuri, Delicata, sweet dumpling, etc.)
This dish works well for meals all day long! Add an egg for breakfast, or serve it over lettuce for a salad.
Preparation:
Wash the squash, cut off the stem end, slice the squash in half, and remove the seeds (reserve the seeds and roast them for a delicious snack).
Chop the squash into one-inch pieces, rinse and drain the black beans, and set both aside.
In a skillet over medium heat, cook the chorizo, stirring occasionally. Add the squash and stir to coat with the chorizo’s juices. Cover the skillet with a lid, turn the heat to low, and cook, stirring occasionally, until the squash is fork-tender (about 20 minutes).
Remove the lid from the skillet, add the black beans, and stir until the beans are heated through.
Recipe and photos by Christina Keibler.
