I don't know if these are just tiny butternut squash but the sign at My Organic Market read, "Sugarnut Squash". They were just too cute to pass up! You can see just how tiny they are in the picture above next to a clementine and an avocado. The taste turned out to be just like butternut squash and at our house that is a winner. I adore the tiny size of this squash which allows for the perfect individual serving. This recipe would be just as wonderful using a full-size butternut squash - - serve the large halves on a platter and then slice for servings. I plan to add this to my Thanksgiving buffet. This recipe is hearty and delicious and will be a nice option for the vegetarians in my family.
Sugarnut (or Butternut) with Black Beans, Basil, & Chevre
three sugarnut squash or one butternut squash
one 15-ounce can black beans
handful of fresh basil, chopped
6 ounces chevre (goat cheese)
olive oil
kosher salt
freshly ground pepper
Prepare Black beans using this recipe (can be prepared up to several days in advance)
Slice squash in half, scoop out seeds, drizzle cut side with oil, salt & pepper and place cut side down on parchment lined baking sheet or casserole dish - bake for 35-45 minutes at 375 until squash is cooked through and skin is easily pierced with fork or small knife.
Remove cooked squash slices from oven, allow to cool for a couple of minutes then place cut side up on platter. Fill squash with black beans and top with basil and chevre. Serve warm with roasted romaine (see BONUS recipe below).
BONUS RECIPE: My BFF Sarah prepared romaine this way when we ate dinner at her house recently. An alternative to cooking on the grill - when roasting in the winter just throw the sliced romaine hearts onto the roasting pan for a couple of minutes after your items are done (i.e., after I took the sugarnut out of the oven I added the romaine hearts to the baking sheet and they roast in the juices from the cooked squash.) Remove and serve with anchovies - DELICOUS!!!!
