Tips On The Kitchen: 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 flavourful 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 flavour. 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

1 cup dried black beans
2 delicata squashes, halved and seeded
olive oil
sea salt and fresh ground black pepper to taste
1 banana
3 tablespoons peanut butter
2 jalapeño peppers, seeded and diced
1/2 teaspoon dried red chili flakes
1/2 teaspoon sea salt
1/4 teaspoon cayenne
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
juice of 1 lime
handful fresh parsley or coriander, chopped

Rinse the dried beans under running water and soak overnight covered in several inches of water with a little yogurt whey or lemon juice added. After soaking, drain the beans and add 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 oven to 350°. 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 coriander, and serve warm. Serves 4.