I never know what to do with butternut squash other than bake it with olive oil. So I present you with this recipe for slow-cooker butternut squash frijoles from Kathy Hester, author of The Vegan Slow-Cooker Cookbook. It’s gluten-free, soy-free and, of course, vegan.
Butternut Squash Frijoles
This recipe uses a 1½ to 2 quart slow cooker. Makes about 6 servings
1 cup dried beans (anasazi, pinto, etc.)
3 cups water
1 cup butternut squash purée
1 clove garlic, minced
1 can (14.5 oz/411g) diced tomatoes with chipotle (or plain with ½ teaspoon powdered chipotle)
1 teaspoon marjoram [oregano]
½ teaspoon chili powder
1 tablespoon fresh cilantro, chopped
juice of ½ lime
salt to taste
ground hot pepper, optional to taste
1. The night before: Combine the dried beans and water in the slow cooker and cook on low overnight.
2. In the morning: Add the butternut squash, garlic, tomatoes, marjoram, and chili powder.
3. Before serving: Taste and adjust seasonings. Add salt, hot pepper, and lime juice.
You can also make a quick mexi-pizza if you spread the frijoles on a tortilla thinly and top with some vegan chorizo and a little Daiya vegan cheese.