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Bean and Butternut Squash Picadillo

Bean and Butternut Squash Picadillo


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To make "Garlic-Chipotle Love," preheat the oven to 300 degrees.

Pour the canola oil into a heavy, ovenproof medium saucepan and add the whole cloves of garlic. Cover the pot with foil, put it in the oven, and cook until the garlic turns a nutty brown and is really soft (think cream cheese), about 45 minutes. Remove the pot from the oven and let the garlic and oil cool to room temperature.

Put the garlic and the now garlic-infused oil into a food processor or blender. Add the chipotles and sauce, cilantro, lime zest, and 1 teaspoon of salt and purée until the mixture is very smooth.

Reserve 2 tablespoons of it for the picadillo and store the rest in the refrigerator in a tightly covered container for up to 2 weeks or freeze for up to a month.

Cook the bacon in a medium stockpot or Dutch oven over medium heat until it’s lightly browned and has rendered its fat, about 5 minutes. Add the onion, bell pepper, and minced garlic and cook until the onion is tender and translucent, about 6 minutes. Pour in the chicken stock and add the squash cubes. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the squash is tender, about 15-20 minutes.

Add the black-eyed peas, Garlic-Chipotle Love, and corn. Simmer until the picadillo has thickened and the flavors come together, about 12 minutes.
Stir in the basil and salt and pepper to taste. Divide among six bowls, and serve with rice and salsa.


  • 1 butternut squash - peeled, halved lengthwise, and seeded
  • 3 tablespoons vegetable oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 pinches cayenne pepper (Optional)
  • 2 (15.5 ounce) cans black beans, rinsed and drained
  • 12 ounces shredded Cheddar cheese, divided
  • 2 (10 ounce) cans mild enchilada sauce
  • 8 flour tortillas, or more if needed

Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash flesh several times with a fork and place face-down on a greased baking sheet.

Bake in the preheated oven until tender, about 45 minutes. Scoop squash flesh from skin.

Heat oil in a skillet over medium heat cook and stir onion and garlic until onions are soft, 5 to 10 minutes. Mix cumin, coriander, and cayenne into onion mixture. Add squash, black beans, and 1/2 of the Cheddar cheese cook and stir until heated through.

Pour a thin layer of enchilada sauce into an 11x7-inch baking dish. Pour the remaining enchilada sauce into a large dish with sides. Dip both sides of each tortilla into enchilada sauce. Fill tortillas with sweet potato mixture and roll tortilla around the filling. Place rolled tortillas, seam-side down, in the baking dish. Repeat with remaining tortillas and sweet potato mixture top with remaining Cheddar cheese. Cover dish with aluminum foil.

Bake in the oven until heated through and cheese is melted, about 40 minutes.


Bean and Butternut Squash Picadillo

Cook the bacon in a medium stockpot or Dutch oven over medium heat until it’s lightly browned and has rendered its fat, about 5 minutes. Add the onion, bell pepper and garlic and cook until the onion is tender and translucent, about 6 minutes. Pour in the chicken stock and add the squash cubes. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the squash is tender, 15 to 20 minutes.

Add the black-eyed peas, Garlic-Chipotle Love, and corn. Simmer until the picadillo has thickened and the flavors come together, about 12 minutes.

Stir in the basil and salt and pepper to taste. Divide among six bowls, and serve with rice and salsa.

Garlic-Chipotle Love

Makes 1 cup

3 tablespoons chopped canned chipotle chiles in adobo sauce

¼ cup chopped fresh cilantro

Pour the oil into a heavy ovenproof medium saucepan and add the garlic. Cover the pot with foil, put it in the oven, and cook until the garlic turns a nutty brown and is really soft (think cream cheese), about 45 minutes.

Remove the pot from the oven and let the garlic and oil cool to room temperature.

Put the garlic and the now garlic-infused oil in a food processor or blender. Add the chipotles and sauce, cilantro, lime zest, and salt and puree until the mixture is very smooth.

Store in the fridge in a tightly covered container for up to 2 weeks or freeze for up to a month.


Preparation

    1. Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes. Add garlic stir 1 minute. Sprinkle chili powder and coriander over stir 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano. Add 10 cups water. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until beans are tender, stirring occasionally, about 2 hours (time will vary depending on freshness of beans). Season to taste with coarse salt and freshly ground black pepper. DO AHEAD: Chili can be made up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm chili before continuing.
    2. Stir squash and bulgur into chili. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper. Divide chili among bowls. Serve with sour cream, cheese, red onion, cilantro, and pickled jalapeño rings.

    Recipe Summary

    • 2 tablespoons olive oil
    • 1 cup chopped yellow onion (from 1 small onion)
    • 1 tablespoon finely chopped garlic (about 3 garlic cloves)
    • 2 tablespoons canned tomato paste
    • 2 tablespoons chili powder
    • 1 tablespoon all-purpose flour
    • 2 teaspoons ground cumin
    • 1 (15 ounce) can no-salt-added cannellini beans, drained and rinsed
    • 1 (15 ounce) can no-salt-added fire-roasted tomatoes
    • 3 cups unsalted chicken stock
    • 2 cups chopped (peeled and seeded) butternut squash (from a 12-ounce squash)
    • 1 ⅛ teaspoons kosher salt
    • ½ teaspoon black pepper
    • 1 ½ tablespoons apple cider vinegar
    • 2 tablespoons chopped fresh cilantro
    • 2 tablespoons toasted pumpkin seed kernels (pepitas)
    • 1 medium avocado, cut into small cubes

    Heat oil in a large, heavy pot over medium-high. Add onion and garlic cook, stirring occasionally, until onion is tender, about 5 minutes. Add tomato paste, chili powder, flour and cumin cook, stirring occasionally, 1 to 2 minutes. Stir in beans, tomatoes, stock, squash, salt and pepper bring to a boil over medium-high, stirring occasionally. Reduce heat to medium-low and cook, stirring occasionally, until squash is tender, about 20 minutes. Stir in vinegar sprinkle with cilantro, pepitas and avocado.


    Butternut squash and butterbean stew with yogurt

    Whether you're vegetarian or not, this is the kind of dish that will satisfy anyone. Gentle spicing helps to lift the sauce, and the yogurt and mint oil make it the kind of dish perfect for dipping hunks of bread into

    Published: January 7, 2019 at 4:01 pm

    Ingredients

    • vegetable oil 2 tbsp
    • onion 1 large, diced
    • butternut squash 500g, peeled and diced
    • garlic 4 large cloves, thinly sliced
    • ground cinnamon 1 tsp
    • ground turmeric 1 tsp
    • cumin seeds 2 tsp
    • dried chilli flakes 1 tsp
    • passata 650g
    • caster sugar 1 tsp
    • butter beans 2 x 400g tins, drained and rinsed
    • flat-leaf parsley a small bunch, roughly chopped
    • dried mint 1 tbsp
    • natural yogurt to serve

    Method

    Heat 1 tbsp of oil in a large lidded pan over a medium heat and cook the onion for 10 minutes until soft, without browning, then add the diced squash and garlic. Cook for 8-10 minutes until softening at the edges. Add the spices, coat everything well, stirring for a minute or so. Season generously, then add in the passata, sugar and 250ml of water. Stir, cover with a lid, reduce the heat and cook gently for 20-25 minutes (stirring occasionally and adding a splash of water if it begins to look a little dry) or until the squash has cooked through.


    Whole, Half, or Pre-Cut Butternut Squash

    You can buy whole, half, or pre-cubed frozen or fresh butternut squash. Whether you are a pre-cut or a whole food all the way kind of person, it’s important to know you need a pound of squash for this recipe.

    • If you buy pre-cut bags or containers of squash, try to opt for fresh over frozen. The frozen squash can get kind of mushy.
    • At my market, I can buy half a butternut squash. It saves time, and for my household of two, it’s perfect. I usually get about a pound of squash.
    • If you can only find a large, whole butternut squash, don’t worry. The extra won’t go to waste. Use any extra squash to make one of these Top 10 Butternut Squash Recipes.

    Butternut Squash, Black Bean, Quinoa Veggie Burgers

    Burger season has arrived! I’m so excited for burgers and cold salads and all the foods that come along with summer.

    These Butternut Squash, Black Bean, and Quinoa Veggie Burgers are my new favorite veggie burgers and I will be making them all summer for sure. They are one of those hearty veggie burgers than anyone would enjoy.

    They have so much texture from the quinoa, black beans, and butternut squash and so much flavor from all the herbs and spices! I like to serve these with a spicy guacamole and crisp lettuce to make them even better.

    These burgers are a lot easier than you would expect veggie burgers to be.

    Bring the quinoa and water to a boil in a small saucepan lower to a simmer and cook about 15 minutes, until all the water is absorbed

    Cook the butternut squash. I recommend using a steam-in-the-bag frozen butternut squash because that makes these burgers SO easy. Those steam in minutes! You can also use a steamer, Instant Pot, or even roast your butternut squash if you prefer

    Add cooked butternut squash and black beans to a large mixing bowl and use a fork to mash them together until it’s mostly mashed but you can still distinguish what’s a bean and what’s squash - you don’t want completely mushy burgers

    To the bean mixture, add cooked quinoa, ground flax seed, cumin, chili powder, onion powder, garlic powder, salt, and black pepper

    Divide mixture into 4 and shape into burgers place on a parchment paper-lined baking sheet

    Bake at 375F for 10 minutes per side

    You can also grill these by placing a piece of greased aluminum foil on a grill heated to medium-high heat and cooking the burgers about 8 minutes per side

    If you feel like you won’t eat all 4 of these, you can freeze them for up to 3 months. Either freeze them baked or unbaked - just put them on a parchment-lined baking sheet and put the baking sheet in the freezer for an hour or 2. Once the burgers are frozen, you can put them in a freezer-safe container with parchment paper in between them so they’re easy to pull apart.
    When you are ready to bake, you can bake them from frozen. Just bake them for 15 minutes per side instead of 10.

    Butternut Squash, Black Bean, Quinoa Veggie Burgers

    ½ cup dry quinoa, rinsed thoroughly

    1 (15 ounce) can black beans, rinsed

    1 ½ cups butternut squash, roasted or steamed (I buy the steam in the bag kind so it’s super easy)

    4 toasted burger buns, for serving

    Prepared guacamole, for serving

    Preheat oven to 375F. Line a rimmed baking sheet with parchment paper.

    In a small saucepan, bring quinoa and water to a boil. Reduce to a simmer and let cook for about 15 minutes, until all the water is absorbed. Fluff with a fork. Set aside.

    In a large mixing bowl, combine black beans and cooked squash. Mash with a fork until it’s mostly mashed but still a little bit chunky.

    Stir in the cooked quinoa, flax seeds, cumin, chili powder, onion powder, garlic powder, salt, and black pepper. Taste to check seasonings and adjust accordingly.

    Divide mixture into 4 and shape into burgers. Place on prepared baking sheet.

    Bake in preheated oven for 10 minutes, carefully flip the burgers, and bake for another 10 minutes.

    Serve on toasted buns with lettuce and guacamole.

    To cook on a grill: heat grill over medium-high heat and lay aluminum foil on the grill. Spray the foil with oil to prevent sticking. Grill the burgers on the aluminum foil for about 8 minutes per side.


    Related Video

    Hubs and the kids loved it! They even asked for seconds! We're going to put it into the regular rotation.

    Really good healthy and satisfying chili! I love recipes like this that feel hearty, taste great, but don't leave me feeling stuffed to the gills. I used a kobacha squash and collard greens because that's what I had on hand both were great substitutions. I stayed on point for the rest of it other than the fact that I used my own dried, soaked, and cooked-in-the-instant-pot black beans. I served this with avocado slices -- yum! Would definitely make this again.

    This is a vegetarian chili with the savory heartiness of a meat chili. Delicious and easy!

    I was looking for a recipe that used ingredients I had and I was really happy with the results. Anytime you can serve a One-Dish dinner AND have 3 kids under 10 eats lots of veggies without complaining-- it is a win-win. I used fresh tomatoes and put them in the skillet to cook down first. I used half a large acorn squash I had prepped this weekend by roasting and added it at the end to rewarm. I used a organic seasoned mix of brown and wild rice and added it after cooking. I added in a 1 pound beef roast and beef broth instead of veggie broth. I used 1 tsp cumin and 1 tsp chili powder to keep it kid friendly, beet greens instead of chard AND added a zucchini from our garden. I know that sounds like I made not even close to the original recipe, but it was great and pretty close for the most part. And my kids ate it up!!

    This is a frequent go to for me in the fall/winter. Believe it or not it's a fairly easy weeknight meal, it's delicious and it's got wonderfully nutritious ingredients. i would warn anyone who's using a new chili powder to vety cautious and reduce the suggested amount significantly, increasing as needed. There's a lot of heat variation among them. Like some reviewers here i also add coriander and increase the cumin a bit. Chicken or veg broth both work well. Today i also added a tsp of molasses and i simmered for longer than usual, covered. Turned out great.

    This was perfect for my needs. Made a double batch for a work luncheon. Not spicy but flavorful. Personally, I like more heat so I served diced fresh jalapeño & cayenne pepper on the side. Garnished with cilantro & avocado slices. Like others, I used Baby Kale and it worked great. This is definitely a keeper!

    Very quick and very delicious.

    This was fine, but somehow just not that special. I made adjustments, including some changes in the spices (added a pinch each of cinnamon & smoked paprika included some chipotle in the chili powder, which was plenty hot!) and sauteing a jalapeno with the onions & garlic. Used an acorn squash, and since the meat only came to about 2 cups, supplemented with a sweet potato. Simmered lots longer, which helped to add richness, as others have noted. Served with rice, cilantro and sour cream, but I think what it really needed was some crunch. Maybe tortilla chips or pepitas?

    It really needs way more spice to give it more flavor. I put extra garlic, salt, chili, coriander, cumin and it still was a little bland. I should have followed on of the reviewers recommendation for chipotle.

    I adore this recipe! It's quick, easy, and delicious- perfect for weeknights. I do use beef stock in lieu of vegetable stock- I just find it to be more flavorful. You can use use chipotle chili powder for a nice smoky flavor and more of a spicy kick. I have also found that if you can't get a hold of butternut squash (or, let's be honest, you don't feel like going through the trouble of wrestling with one) you can use sweet potato as a tasty substitute. Just make sure you cook it a little bit a head of time or it will be a bit too tough (4-5 minutes in a microwave would do it in a pinch). This recipe is great left over! I agree with some other reviewers that you lose the pretty coloring, but it tastes even better when the flavors have blended, as most chili or stews do.

    This was delicious. I added 1 tsp paprika and put 6 whole cloves in a cheesecloth. I served it over brown rice too.

    My husband, who is no fan of vegetables, turned to me as he finished his bowl of chili and said "Wow! This chili was actually great." Per previous reviewers' suggestions, I increased the chili powder to 3 tablespoons and the cumin to 1 tablespoon. I also simmered the chili for about 40 minutes after adding the squash to allow it to thicken. Delicious.

    Very nice, very simple, very quick. Even my boyfriend, who doesn't like chard OR squash, ate it and enjoyed it. Definitely a keeper. I didn't change much, slightly different proportions since I was just cooking for two.

    I've made this many times for potlucks and quick lunches. I substitute chicken broth for the veg. broth, sauté jalapeno with onions and garlic, and add 1/2 cup fresh squeezed orange juice, which I add to all my chili recipes - yum!

    One of our favorite family recipes. Easy and delicious. I've made it again and again. The toppings of cilantro, red onions, and cheese look so pretty at the end!

    Really good and, aside from a lot of chopping/dicing, very simple. Perfect for a cool, fall night. I used kale, as my supermarket didn't have chard and, per the suggestion of a few reviewers, added a pinch or so of cinnamon.

    Accidentally omitted the cumin, added a pinch of cinnamon and subbed spinach for the chard - delicious.

    I changed a few things: i used chicken broth instead of vegetable broth used fire roasted tomatoes instead of regular diced added cinnamon added a roasted poblano pepper added a dash or two of cayenne added salt. And then I simmered it for about 45 mins to an hour before adding the swiss chard. It was excellent!

    I liked this and thought it was good, but like other reviewers I felt it needed a bit of help. I'm not a vegetarian, so I substituted the veg broth for low sodium chicken broth to get some richness. I also upped the chili power to 3 tbsp and cumin to 3 tsp. It still needed some umph, so I added about an 1/8 tsp red pepper flakes. The other change is to cook it longer prior to adding the chard. The dish just isn't rich enough otherwise -- I had to simmer it for about an hour covered before I got the rich consistency I was looking for. Also, I used no salt added black beans and diced tomato to give me a bit of control over the sodium content. I used 3 tbsp of soy sauce which added some flavor depth and gave the chili a darker color, which was nice.

    I rarely rate these recipes but felt the need to on this one. It's absolutely fantastic. Perfect use of my butternut squash and swiss chard. I used chicken stock instead of vegetable and I also used more of it (about 32 oz.) I also added a serrano chili to the sautee of onions. I added a hint of cinnamon and some red pepper chili flakes at the end. In order to make it a bit thicker and more robust i simmered it for about 35 min before adding the chard. Wow, we LOVED it! This recipe is a keeper for sure!

    Delicious and easy! My husband and 3 school-age boys have second helpings. It's so dense that they don't even miss the ground meat of a regular chili. Making it for the 3rd time tonight. I might add some minced jalapeno to bring up the heat-it is a mild dish.

    This was much better than expected. I followed it mostly, but made some substitutions as needed to use what I had on hand. For the record, I don't usually like chili, and I have never tried to make it before. But this was very satisfying and delicious. Ok. My subs: 1/2 large acorn squash for butternut, equal part strained tomatoes for diced, baby spinach for chard. I added a bit of salt and served with grated monterey jack cheese. It was too spicy for my 3 year old son, but hit the spot for daddy and me.

    This is a pretty easy, delicious, and hearty meal. I think with all recipes you should play with the seasoning to your liking, so if you think it's bland just spice it up! I put in a cinnamon stick, used roasted and ground cumin seeds, minced a serrano pepper in with the garlic and onion, and used a homemade vegetable stock and it was great. Keep in mind that butternut squashes are a pain to cut up and may take a while, but other than that it's a rather simple recipe.

    We loved this chili! My husband was a little dubious when he saw the ingredients going in, but he was a big fan of the results. I cooked my own black beans instead of using canned and replaced the canned tomatoes with 3 diced tomatoes (skin and all). I also served it with brown rice, although I think it would be filling enough without it.

    I would say that this recipe was ok. I was intrigued by all the positive reviews so I tried it, but squash and tomatoes and beans? Not exactly my cup of tea. Especially since I actually like the taste of butternut squash - that flavor was totally lost in the dish. Probably won't make again, but I'm glad I tried it. I also substituted kale for chard and thought it added a nice flavor.


    Other butternut squash recipes

    1) Heat 1 tablespoon olive oil in a large skillet on medium-high heat.

    2) Add chopped onion, chopped green bell pepper and chopped red bell pepper, and seasonings.

    3) Add corn to the skillet and roast the vegetables in olive oil on high heat until charred a bit.

    5) Add roasted butternut squash.

    6) Mix all vegetables, add more spices and salt, if needed.

    7) I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Add 1 cup of salsa to the bottom of the 3-inch deep casserole dish and spread to coat the bottom evenly.

    8) Start layers. Layer 1: Place 4 corn tortillas over the salsa, overlapping to cover the bottom of the casserole dish.

    9) Spread 1/3 of the vegetable mixture over the corn tortillas.

    10) Top with 1/2 cup sour cream, dropping it in small dollops all over. Then spread it carefully over the veggies.

    11) Pour 1/2 cup enchilada sauce evenly all over, spreading sour cream evenly all over.

    12) Sprinkle with 1/2 cup Mozzarella cheese.

    13) Repeat all layers 2 more times. Sprinkle the final layer generously with cheese. Use at least 1/2 and 1/4 cups of Mozzarella cheese.

    15) Bake at 375 F in the preheated oven for 25 minutes covered. Then remove foil. Bake for 10 more minutes uncovered.

    This is what the black bean and butternut squash enchilada casserole looks like right out of the oven:


    Watch the video: Gefüllter Butternut Kürbis nach Anthony William Medical Medium