Autumn Squash with Chili Flavors

Another great recipe from the cooking school that I go to, Chez Cherie, in La Canada, California. We have an excellent Farmer’s Market here in Studio City on Sundays from 8AM-1PM. I found some great looking butternut squash for $1 each so I snapped one up and decided to try the recipe out again. I’ve never really worked with butternut squash before but this is a great recipe—especially if you are hesitant to try squash. The general consensus for cutting up butternut squash: Make sure you use a large, sharp knife. Cut the squash around the “equator”—in the middle, where the round part starts turning into the long part. The bottom part will have seeds which you will need to scoop out–the top part won’t. Cut off the skin with a large vegetable peeler or a knife (I prefer a knife). Sorry for the blurry picture–my camera was not cooperating with me!

Autumn Squash with Chili Flavors

Ingredients:
4 cups butternut squash, acorn squash or pumpkin cubes (or a combination)
1 red onion, thinly sliced
salt and pepper
pinch of chipotle powder
drizzle of olive oil
1 can kidney or black beans (we used black beans), drained and rinsed
4 oz. can diced green chiles
1 cup corn kernels, fresh or frozen and thawed
1 1/2 cups grated cheese (Jack or Mexican blend)

Directions:

Preheat oven to 400.

Place the squash cubes and red onion on a baking sheet, and season with salt, pepper and chipotle powder.

Drizzle with olive oil and roast until squash is tender, about 18-20 minutes.

Toss with drained beans, chiles, corn and cheese. Adjust seasonings to taste.

**Can also reheat with chicken stock to make a soup or puree.

Source: Chez Cherie