4-6 servings

Ingredients:

1 butternut squash, cut into 1 inch cubes
1 cup Beanstory black beans, cooked (see notes)
1 cup Beanstory Rio Zape Beans, cooked (see notes)

3 tablespoons EVOO (I used Fat Gold)
2 tablespoons Harissa powder (I used Rumi Spice)

Heavy pinch of salt
1 jalapeño, diced
2 chipotles in adobo, diced
1 large bell pepper, diced
1 large onion, diced
1 carton Matriark Tomato Basil Sauce
1 1/2 cups low-sodium vegetable broth (I used Matriark Upcycled Vegetable Concentrate)
Scallions, greek yogurt for topping

 

Instructions:

  1. Cook beans as instructed on package. For additional flavor, add a heavy pinch of salt, glug of olive oil and garlic cloves along with beans to a pot.
  2. Preheat the oven to 425 F.
  3. Peel and cube the butternut squash. You can make peeling easier by poking holes in the squash with a fork and microwaving for two minutes, then peeling.
  4. Add the olive oil, harissa, salt, squash, peppers, onion to a large casserole dish. Roast for 15 minutes.
  5. Pull the pan out of the oven. Add the sauce and broth and return to the oven for 40 minutes, or until the butternut squash is fork tender.
  6. Top with scallions and greek yogurt.