Monday, November 3, 2008

Pumpkin and Black Bean Casserole

Fall is here and so is an urge to turn on the oven and bake up something warming that will make the house smell great. When I saw Susan V's recipe for this casserole, I knew I would have to give it a try. It has so many of my favorite ingredients, black beans and squash and that hit of spiciness. The recipe is vegan but I am not (no one tell Susan!) so I de-veganized the cheese sauce for this casserole and it was very delicious. I will definitely be making this again. Here is the recipe, with my changes:


1 1/2 cups cooked black beans (or one can, rinsed and drained)
1/2 cup corn, fresh or frozen
1 medium onion, finely chopped
1/2 bell pepper, finely chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon canned chipotle pepper (or more, to taste)
10 drops spicy habanero chili sauce
15-ounce can of tomatoes

1 pound pumpkin (about 1/2 small pumpkin) or any winter squash (butternut, acorn, etc.) peeled and cut into thin slices, 1/4 to 1/8 inch thick

1/2 cup milk
1/3 cup sharp cheddar cheese, cubed
1/2 teaspoon mustard (I used prepared mustard, you can use powdered too)
1/2 teaspoon Spanish paprika

In a large bowl, combine the black beans with the next 8 ingredients and set aside.

If you haven't already, peel the squash/pumpkin and slice it into very thin slices about 1/8 to 1/4-inch thick and 2 inches long. Use one pound of pumpkin or squash for this recipe, save the rest for another use.

Preheat oven to 425F. Spray a 2-quart casserole dish with canola oil. Lay one-third of the pumpkin slices in the bottom of the dish, and sprinkle lightly with salt and pepper. Cover with half of the bean mixture. Repeat layers with another third of the pumpkin and the remainder of the beans. Finish with the final third of the pumpkin slices.

In a blender or mini food processor, combine the milk, cheese and remaining ingredients. Blend well and pour over the pumpkin as evenly as possible. Cover tightly with aluminum foil or lid, and bake for 30 minutes. Remove the cover and bake for 20-30 minutes, until sauce is thick and bubbly and pumpkin is tender.


This was a great recipe, we just ate it as enjoying the sweet squash paired with the smoky/spicy bean mixture. I think it would also work very well as a burrito filling with lettuce, tomato, and sour cream. Try it for yourself and let me know what you think!

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