I have been experimenting with adding squash to more of my meals. I do not know why I always avoid squash, well…actually I do, I avoid it because it is so hard to cut, and it is kind of intimidating. I never know which kind to use for what. I am trying to change that. And, I found that if you pop it in the microwave for about a minute before you cut into it, it is so much easier to cut. Try it!
I really enjoyed this particular dish, but I debated putting it on the site because my husband did not like it. In fact, his exact words were, “This is not my favorite” which is code for “I hate this but don’t want to hurt your feelings.” The reason I am including this is because:
A) Everyone’s tastes differ, so you may enjoy it. I did!
B) This might be a jumping point or inspiration for you to experiment a little more with squash, adding things to it that you may not have considered before. Squash is as versatile as a potato, which I find has opened up culinary doors for me.
C) You may have a lot of squash you are trying to use up! I know I do. I would love some of your favorite recipes, feel free to include links in the comments section below, share them on Facebook, or even drop me an email at [email protected](dot)com.
- 1 Butternut Squash
- 2 Sliced cooked turkey Bacon
- 1/2 cup black beans
- 1/2 a lime
- 1/3 cup chopped red bell pepper
- 1/4 cup chopped onion
- 1/2 tsp cumin
- 1/2 tsp coriander
- salt and pepper
- Butter or oil for cooking
- Cut your butternut squash in half, scrape out seeds, and roast, microwave, or bake to cook until tender.
- Then cube, removing skin.
- Or buy the already pre-cubed kind, and cook until soft
- Put a small amount of butter or oil in bottom of pan. Add in onions and pepper. Cook until tender
- Add beans, squash, and bacon
- Plate, squeeze a little lime over, and serve garnished with cilantro