In my pantry today:
- 12 oz butternut squash, peeled and cubed
- 1 15.5 oz can black beans
- 1 tbsp grapeseed oil
- 1/2 medium onion, diced
- 2 large cloves garlic, sliced
- 1/2 c sweet white wine
- 1/2 tsp mustard seeds
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp unsweetened cocoa powder
- 1/4 tsp turmeric
- 1/4 tsp cayenne
- dash asafoetida
- 1-2 c cooked Basmati rice
Sorry if you feel tricked after the title by now reading something about black beans and butternut squash… technically, I do not feel ethically bound to do more than reassure you that both things mentioned in the title of this post are in this meal. Stick with me though, sad faces — I will not disappoint!
Grapeseed oil has a very nice, light nutty flavor that comes across a lot more chaste than extra virgin olive oil. Turn the stove onto ML and let the onions/garlic cook for about 10m, then reduce heat to L, add the mustard seeds and walk away for an hour. Ready and set out the rest of your ingredients, wash some dishes, tidy the downstairs bathroom… you know, normal weekend stuff.
When everything has paled in the pan, increase heat to M. Add all spices (except cocoa powder) when mustard seeds begin to crackle and mush everything together. Add a splash of water to create a friendly mash then add in the squash. Mix-toss that junk over M heat for a few minutes, scraping the pan and adding nominal splashes of water when needed. When you might need to add a second or third splash of water, go ahead and substitute that undrained can of beans and 1/2 c white wine (Sauvignon Blanc used). Mix in the cocoa, bring everything to a light boil then reduce heat to L, cover and leave for 30-60m (depending on how tender you like your squash). When you come back to see a more liquidy sauce than you’d expected, fear not! Smash some of the squash cubes and mix to thicken the sauce. Serve over Basmati rice for 4 spoons of spicy, sweet savoriness.