Recipe By Hannah Zurmuhl
4-6 servings
Ingredients:
1 butternut squash, cut into 1 inch cubes
1 cup Beanstory black beans, cooked
1 cup Beanstory Rio Zape Beans, cooked
3 tablespoons EVOO
2 tablespoons Harissa powder
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:
- 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.
- Preheat the oven to 425 F.
- 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.
- Add the olive oil, harissa, salt, squash, peppers, onion to a large casserole dish. Roast for 15 minutes.
- 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.
- Top with scallions and greek yogurt.