3 delicata squash, sliced in half lengthwise, seeds scooped out, then sliced into 1/2 inch arcs.
Additional ingredients: olive oil, canned chipotle chiles in adobo sauce, honey and garlic.
Heat the oven to 300 degrees F. Grease a large rimmed baking sheet or roasting pan with oil. Lay the squash out evenly so none overlap. Combine the 1/4 cup oil, 1 chipotle chile, the adobo sauce, garlic, honey, and some salt and pepper in a small bowl. (A mortar and pestle is ideal here.) Taste and add another chile if you like. Brush the glaze evenly over the squash and roast for 45 to 60 minutes, turning once or twice and basting with any pan juices. When the squash is tender and deeply colored, remove from oven.
Cilantro Lime Rice: Just mix together the following ingredients.
1 1/2 cups brown basmati rice, cooked (you'll need 3 cups of water)
1 small lime, zest removed and juiced
1 small lemon, juiced
loose 1/2 cup fresh cilantro, chopped
1 tablespoon butter (optional but highly recommended)
salt, to taste
Refried Black Beans:
drizzle of olive oil
2 cloves garlic, minced
1/2 white onion, chopped
1/2 teaspoon cumin
2 cans cooked black beans, with juices
1/3 cup roasted red pepper, chopped (I used jarred)
salt and pepper, to taste
Instructions for black beans:
1.In a 10" skillet over medium heat, saute the onion and garlic in olive oil until fragrant. Add the cumin and stir for a minute.
2.Pour in one can of black beans with all of its juices, then drain the other can, reserving the juices for later if necessary. Pour the remaining beans into the pan.
3.Turn up the heat to medium-high and simmer the beans for 7 to 10 minutes. Use a fork or the back of a wooden spoon to mash up about 1/3 of the beans. Add more of the juice if the mixture seems too dry. Add the roasted red peppers, stir, and season with salt and pepper to taste.
4.Serve the beans on a bed of cilantro lime rice. Top with chipotle-glazed squash. Garnish with a couple of lime wedges.
(Recipe from: cookieandkate.com)
Sure the delicata squash is good, but you can use those seeds too!
Preheat the oven to 275 degrees (F). Oil a cookie sheet or baking dish with a thin layer of oil or line with parchment paper. Rinse seeds with water to remove the pulp. Pat dry with a paper towel before spreading out on the pan. Drizzle with a small amount of oil and stir to coat evenly. Bake for 15 minutes or so until golden brown. Remove from oven and cool. Generously sprinkle with Himalayan salt.