So if it isn’t clear yet, I love all manner of squash. Two weeks ago, Toast of Tuesday featured my recipe for spaghetti squash. Then last week we dined on roasted acorn squash stuffed with cauliflower-apple-walnut hash. This week in Charlotte’s kitchen we are making homemade black bean patties to serve on top of mashed butternut squash.
Pull up a chair and dig in! Despite their enormous size, butternut squash are surprisingly easy to slice into. We’ll start by just cutting ours down the middle and popping both halves in the oven after basting them with EVOO.
Meanwhile, we’ll get some brown rice started on the stove. This is one of those dinners that takes a while but is well worth it in the end.
Once our rice is done cooking — about half an hour — we’ll take a can of rinsed black beans and divide the contents into 2/3 and 1/3. The larger portion will go into a food processor, along with a squeeze of fresh lemon, to create a mushy consistency for making the patties.
While we wait for our squash to continue baking, we’ll saute up some whole yellow corn kernels in a skillet over medium-high heat.
Meanwhile, we’ll chop up a few cloves of raw garlic by hand — nice big chunks to give our patties some zings of flavor!
By now our squash out to be about done. We’ll remove it and reduce the oven’s temperature.
While we wait for our squash to cool enough to handle, we’ll use our hands to knead together our patty ingredients: the mushed black beans, whole black beans, sauteed corn, chopped garlic, and brown rice. Feel free to add salt and pepper as desired. Or even some cayenne!
We’ll shape our black bean mixture into round patty shapes and place them on a greased cookie sheet. We’ll just pop these babies into the oven for a few minutes while we whip up our mashed butternut squash.
For the mashed butternut squash, we’ll simply scoop out our baked squash into a stand mixing bowl, add a spoonful of molasses, a pinch of salt, and a healthy dose of cinnamon for flavor, and mix.
Our patties ought to be done setting, so now we can plate our dishes.
We’ll scoop a hearty serving of mashed squash on each plate, then top it with a black bean patty fresh from the oven. Garnish with a dollop of goat cheese and a few sprigs of basil chopped fresh from the garden (or, if you’re like me, urban garden!).
And there we have it: A delicious, healthy, vitamin-packed vegetarian meal perfect for any time of year. The squash would pair well with a crispy white wine, while I think the black bean patties would pair well with a smooth red such a Malbec. Either way, you can’t go wrong.
- 1 can black beans, rinsed and divided into 2/3 and 1/3
- 1/2 fresh lemon juice
- 1/4 cup whole yellow corn kernels
- 2-3 cloves fresh garlic
- 1/4 cup brown rice, cooked
- 1 butternut squash
- 1 tbsp. molasses
- 1 tsp. cinnamon
- 1 tsp. salt
- 1 tbsp. EVOO, divided in half
- salt + pepper to taste
Preheat oven to 430 degrees Fahrenheit. Slice squash in half, and baste both sides with 1/2 tablespoon EVOO. Bake for 45 minutes, or until golden brown along edges.
Meanwhile, prepare brown rice.
While rice is finishing simmering, heat remaining 1/2 tablespoon in a skillet over medium-high heat. Add yellow corn kernels. Saute until golden-brown.
Puree 2/3 can of black beans in a food processor until mushy, adding as much of the lemon juice is needed for a relatively smooth consistency. Chop raw garlic by hand. Remove corn from skillet, and combine pureed beans, remaining whole beans, garlic, 1/4 cup rice, and 1/4 corn in a bowl. Season with salt, pepper, or spices as desired. Knead together with hands and form into patties.
Remove squash from oven, and reduce heat to 350 degrees Fahrenheit. Place black bean patties on a greased cookie sheet, and bake for approximately 5 to 10 minutes.
Meanwhile, scoop out squash into a stand mixer bowl. Add molasses, cinnamon, and salt. Mix for 2 to 3 minutes, or until well blended.
Remove patties from oven. Plate your dishes with 1 cup mashed squash on each plate, topped with one patty each. Top with a dollop of goat cheese and a few sprigs of fresh basil. Serve warm.