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.

Other winter squash recipes you may enjoy:
Red Bean and Squash Soup
Sweet Potato Squash Soup with Pinto Beans and Chard
Butternut Squash Sambar

On the top of the reading stack:
The Appointment: A Novel by Herta Muller

Audio Accompaniment:
Hail to the Thief (2CD/DVD Special Edition) by Radiohead

Walnut and orange snowballs

This is my last holiday recipe and also the last post of the year – now it’s time to finish up wrapping the presents and start preparing the food for Christmas Eve.

I wish you all wonderful holidays – thank you for keeping me company in 2009. I hope to see you all here in January!

xx

Walnut and orange snowballs
from Donna Hay magazine

250g unsalted butter, softened
¾ cup (105g) icing sugar

Chewy chocolate gingerbread cookies

No Christmas food series would be complete without a gingerbread recipe – these are from Martha’s website and they are delicious!I placed the cookies in little bags and tied them with a red ribbon: they are going to be one of the gifts to my coworkers – I hope they like them!Are you making edible gifts this year, too? I’d love to hear about them.Chewy chocolate gingerbread cookies196g (7oz)

Cinnamon candy canes

Oh, yes, more Christmas recipes – and get ready, because there are still a few more to come. :)

These cookies are easy to make - and shape, I promise - and the granulated sugar adds a nice sparkle to them. The recipe comes from DH mag #24, the first issue of that magazine I ever got and it was a present from my good friend Valentina. After taking a look at that issue, I immediately subscribed

Dark chocolate, cinnamon and hazelnut truffles

A quick look at my sweet recipe index and you'll notice that I don’t make truffles very often – I love working with chocolate, but mostly stick with cookies and cakes. To me, truffles are such a special treat they call for a special occasion as well – like that gorgeous pair of shoes you’ll only wear on your birthday or anniversary. :)

These were made for a special someone, a dear friend of

Buttered Mushroom Rice

Rice, mushrooms and butter … three simple and noble foods that combine to make an extraordinarily easy and elegant side for almost any kind of meal. Remove the stems from the dried mushrooms and chop if necessary.

Buttered mushroom rice

1 1/2 cups basmati rice
1/2 ounce dried mushrooms
1 clove garlic, peeled and halved
1 1/2 tablespoons unsalted butter
handful of fresh parsley, trimmed
1/4 teaspoon sea salt, or to taste
fresh ground black pepper

Rinse the rice thoroughly under cold running water and let sit for an hour or more to air dry in a fine-meshed strainer, tossing now and then to bring the moist grains to the surface.

Add the rice, mushrooms and garlic to 2 1/2 cups of water or vegetable stock in a medium saucepan with a tight-fitting lid. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes without disturbing.

Remove from heat and discard the garlic. Stir in the butter, parsley, and salt and pepper to taste.

Serves 4 to 6.

Other rice dishes you might enjoy from Lisa's Kitchen:
Indian Lemon Yellow Rice
Coconut Rice
Rice Pongal

On the top of the reading stack:
Vegetarian Cookbook: For Cheese Lovers by Tonya Buell

Audio Accompaniment:
Kosmischer Pitch by Jan Jelinek

Nigella's Holiday hot cake

Checking the movies on TV last Saturday I was really glad to see “The name of the Rose” would be aired that night – I’d forgotten how much I love that film.I’d also forgotten the idea of making Nigella’s hot holiday cake – I told you I wouldn’t wait till Christmas, but apparently my brain did not record that info. :)The dessert is delicious and all you’ll need is a bowl and a wooden spoon. The