My Pantry Shelf

I know it is too early in the winter to feel this way and I am going to suffer when the wet and cold months roll on, but I have spring fever.  We had a couple of warmish days around here and all I can think about is firing up the grill and bringing dinner outside.  Alas, this cannot be done as it is still dark long before dinnertime and truly not all that warm.  A girl can dream though, can’t she?  We did manage to grill up some chicken burgers before the sun set and then rush inside to warm our bones while eating the burgers with a side of Chipotle Black Bean and Butternut Squash Salad.

My yearnings for the light flavors of summer brought me to dream up this side dish salad.  So often when I make winter veggies, they are hot and rich.  The beauty of this salad is that it celebrates butternut squash, a classic fall and winter vegetable, but tastes very light and fresh.  Instead of the traditional approaches of blending it into a savory soup or other hot preparation, the squash is roasted then tossed with black beans, onions, cilantro, and a sweet and smoky chipotle dressing.  Serve the salad room temperature garnished with roasted pepitas (hulled pumpkin seeds) and feta or goat cheese.  It is a great side for grilled meats or burgers.  You can also serve atop a bed of lettuce for a light lunch.

Ingredient note:

Chipotles are smoked jalepenos.  Find them in a can in the Latino section of your supermarket.  They are usually labeled Chipotle in Adobo Sauce.  Freeze the extra chipotles to use in another dish.

Pepitas are hulled pumpkin seeds. Do not use pumpkin seeds with the shells on.  Find pepitas at Trader Joe’s or at natural food stores or well-stocked supermarkets.

Chipotle Black Bean and Butternut Squash Salad

Serves 6 as a side dish

the Squash

3 cups butternut squash (one small), small dice

1 tablespoon olive oil

Salt

Pepper

Preheat the oven to 450 degrees.  Toss the diced butternut squash with the oil, salt,  and pepper.  Roast in the oven 25-35 minutes until the squash begins to caramelize. Stir every 10 minutes or so to ensure even browning.

the Dressing

1/3 cup vegetable oil

2 medium garlic cloves, peeled

1/3 cup fresh lime juice

1 tablespoon honey

1 chipotle chili in adobo

1/2 teaspoon salt

Place the oil and whole garlic cloves in a small saucepan.  Simmer over medium heat until the garlic just begins to brown.  Remove from heat and let cool slightly.

In blender, combine remaining dressing ingredients.  Add the garlic and oil.  Blend until smooth.

the Salad

4 cups cooked black beans (2-15 ounce cans)

1/2 cup minced red onion

1/4 cup cilantro, chopped

1 garlic clove, minced

1/4 cup roasted pepitas (see note)

1/4 cup crumbled feta or goat cheese

In a large bowl, combine the black beans, onion, cilantro, and garlic.  Add the roasted butternut squash.  Toss with 1/2 of the dressing.  Taste and add salt as needed.  Cover and refrigerate for 1 hour to 1 day to let the flavors blend.  To serve, toss salad again and top with feta and roasted pepitas.

to roast pepitas: put in a dry pan over medium heat.  Stir frequently.  Roast until pepitas begin to brown.  They will pop and become roundish.  Remove from heat and cool.  You may want to make extra as a yummy snack.

Here is a printer friendly version of the recipe:

Chipotle Black Bean and Butternut Squash Salad

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Southwestern Chicken Burger

Chipotle Salsa