A play on the classic breakfast option, Butternut Squash Rancheros is rich, mildly spicy and truly satisfying on a cold winter night. I’ve adapted this recipe from the Post Punk Kitchen to include some leafy greens and some cheesy nutritional yeast to boost the protein and B12 content of this dish.
1 medium sized butternut squash
olive oil for baking
2 teaspoons cumin seeds
2 teaspoons coriander seeds
2 tablespoons oil
1 yellow onion, diced
2 jalapeno peppers, seeded, chopped
4-6 cloves garlic, chopped
1 15 oz can tomato sauce
1/2 tsp salt
1 tsp maple syrup or agave
1/4 cup nutritional yeast
2 cups baby spinach
15 oz cans black beans, drained and rinsed
Sliced scallions to serve
raw sour cream (optional)
Preheat oven to 425 F. Line a large baking sheet with parchment paper.
Peel the butternut squash and slice off the ends. Chop the bulbous part off and scoop out seeds. Slice everything widthwise into just a little under 1 inch thick slices.
Drizzle one tablespoon of oil onto the baking sheet and dredge butternut slices in oil. Drizzle the remaining oil over the slices. Sprinkle with salt and pepper and bake for 15 to 20 minutes, then flip, sprinkle with a little salt, and bake another 15 minutes. It should be cooked through and a browned at this point.
Turn the heat up to broil. Place baking sheet under broil and cook for about 5 minutes, the squash should be dark brown in places caramelized. The rings may cook faster than the other slices, so remove them sooner if necessary. In the meantime…
Preheat a large heavy bottomed pan, over medium heat. Dry toast the seeds in the pan for about 2 minutes, stirring frequently, until they’re fragrant and a few shades darker, just be careful not to burn. Raise the heat to medium high, add the oil and saute the onion, peppers and garlic for about 10 minutes, until onions are browned.
In a blender or food processor, pulse the beans and tomato sauce until blended but still slightly chunky. Add to the sauteed mixture on the stove.
Add the nutritional yeast and stir until combined. Add the spinach, and continue to cook over medium heat until heated through and the spinach has wilted, about 5 minutes.
You can serve this on either a place or a pasta bowl. Pour a layer of saucy beans in the bowl and top off with 2 or 3 slices of squash. Garnish with scallions and a dollop of raw sour cream.
