Caribbean-Style Black Bean & Delicata Squash

As the fresh sweet tastes of summer produce recede each year, I rediscover the delights of winter squashes. Long-lasting and loaded with a big helping of vitamins and minerals, winter squashes are an extraordinarily versatile and flavorful staple in the cold-weather kitchen.

Although each variety has its own appeal, the long and slender pale yellow gourd known as the sweet potato or delicata squash tops my list for its ease of use and tender sweet flavor. Easy to peel and seed, and with very little loose or stringy flesh to scoop out, the scooped-out halves also make an attractive and perfect-sized serving dish — as with this Caribbean-style bean and squash recipe dressed up with peanut butter, banana and spices.

Caribbean-Style Black Bean & Delicata Squash

Recipe by Lisa Turner Cuisine: Caribbean Published on December 22, 2009 Caribbean-style black bean and sweet potato squash with peanut butter, banana and spices served in squash shells Preparation: 20 minutes Cooking time: 1 hour Print this recipe Ingredients: 1 cup dried black beans (3 cups cooked or 2 14 oz cans) 2 delicata (sweet potato) squashes, halved and seeded olive oil sea salt and fresh ground black pepper to taste 1 banana 3 tablespoons peanut butter 2 jalapeños, seeded and diced 1/2 teaspoon dried red chili flakes 1/2 teaspoon sea salt 1/4 teaspoon ground cayenne 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cloves juice of 1 lime (2 tablespoons) handful of fresh parsley or cilantro, chopped Instructions: Rinse the dried beans under running water and soak overnight covered in several inches of water. Drain and rinse, then transfer to a medium saucepan. Cover with several inches of fresh water and bring to a boil. Immediately reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are tender. Drain and mash lightly with a potato masher. Set aside. Preheat an oven to 350°F. Place the squash halves cut side up on a baking sheet. Drizzle the squash with olive oil, and season with salt and fresh ground black pepper. Bake in the oven until the flesh is tender when pierced with a knife or fork, about 1 hour. Remove the squash halves from the oven and gently scoop out the flesh without breaking the skins of the squashes. Wipe the sides of the squash halves and set aside. Place the squash in a bowl with the banana and mash with a potato masher. Stir in the peanut butter, jalapeño, chili flakes, salt, cayenne, nutmeg, cloves and lime juice. Now stir in the beans and scoop the mixture evenly between the squash halves. Garnish with parsley or cilantro, and serve warm. Makes 4 servings

Other winter squash recipes you may enjoy:
Red Bean and Squash Soup
Sweet Potato Squash Soup with Pinto Beans and Chard
Butternut Squash Sambar

On the top of the reading stack:
The Appointment: A Novel by Herta Muller

Audio Accompaniment:
Hail to the Thief (2CD/DVD Special Edition) by Radiohead