Ingredients:
1 Kabocha Squash, or other
1/2 Onion
2 Cloves Garlic
2 Tbs. Olive Oil
1 Bunch Swiss Chard
1 Can Black Beans, 15 oz.
1 Cup Diced Tomato, canned
1.5 Cups Stock, vegetable or chicken
1 tsp. Cumin, ground
2 tsp. Chile Powder, dark
1 tsp. Granulated Garlic, dry
1/4 tsp. Crushed Red Pepper, or more
1/4 tsp. Salt, if needed
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This is my new favorite, a kabocha squash, also known as the Japanese pumpkin.
You can also use acorn squash or butternut.
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Heat Oven To 350°.
Cut the squash in half.
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Use a spoon to remove the seeds.
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Place squash into a baking dish.
Add one cup of water to the dish.
Cover tightly with foil and bake for one hour.
Remove from oven and check for doneness.
Test the cooked squash by piercing it with a fork.
It should be soft but not overcooked.
As squash cooks, prepare the other ingredients.
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One large bunch of Swiss chard.
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Tear chard into small pieces.
Discard the tough vein.
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Wash chard a few times in plenty of cold water.
Let chard drain in a large colander*.
*Yes, some people spell it w/ 2 L's.
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Spray beans off with water and drain.
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Gather and measure spices.
I add extra crushed red pepper because this dish tastes great hot and spicy.
Add salt at the end if needed because some store bought stocks and canned tomatoes have enough salt already.
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Measure and mix stock and tomatoes.
Not a hugely important step but may as well have them ready.
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When squash is cool enough to handle, remove the cooked flesh from the shell with a spoon.
Try to keep the pieces about the same size.
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For this recipe you only need one half of the squash.
Save the other half as it is good for a quick side dish a few days later.
You can also use the leftover half to make this wonderful Barley Risotto.
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Peel and small dice the onion.
Peel and chop the garlic.
Place a large pan over medium-high heat.
Add oil, onion and garlic.
Cook and stir ingredients for a few minutes, until onion is cooked soft.
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Add chard to the pan and cook for a minute or so.
Chard will wilt down and soften.
Add all other ingredients, minus squash, to the pan.
Simmer and stir ingredients for about five minutes.
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Add squash to the pan.
Simmer and stir for a couple minutes.
Squash will thicken the liquid and bring the dish together.
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