Southwestern Butternut Squash Ingredients

Southwestern Butternut Squash Ingredients

Southwestern Butternut Squash, Black Beans, Corn, Onion and Peppers
Adapted from Southwestern Potato Salad, Cooking Light
serves 3-4

1 butternut squash, carefully peeled and cut (these are dense squash) into ~ 1/3″ cubes
3-4 celery stalks, chopped
1 red onion, chopped
1 red pepper, chopped
2 ears sweet corn
6 garlic cloves, minced
1-14.5 oz can black beans
2 tsp smoked olive oil
1-2 tsp vegetable broth, as needed
1/2 to 1 tsp ground cumin
1/2 to 1 tsp ground Lodo red adobo (or just adobo powder)
1/2 to 1 tsp ground hot smoked Spanish paprika
1/4 tsp ground chipotle pepper
15 shakes liquid smoke
1/2 to 1 tsp salt
cilantro

Cook the corn by boiling in water either on the stove or in the microwave, about 8-10 minutes. Allow to cool, and then cut the kernels off and set aside. Steam the butternut squash until tender, drain and set aside. Heat the olive oil on medium heat, then saute the garlic, onions, and red pepper until the onions start to become translucent. Add the celery and cook for several more minutes. (If the dish seems too dry at any time, add a tsp or so of broth). Add the squash, corn, beans, spices, liquid smoke and salt and cook until heated through. Adjust spices to taste and top with chopped cilantro.

Southwestern Butternut Squash

Southwestern Butternut Squash

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