Thursday, February 10, 2011

Butternut Squash, Black Bean Stew Over Polenta With Cilantro Pesto

This stew is sweet and satisfying. One bowl fills you right up. This is a perfect dinner for a cold night. I made extra polenta the night we had the stew and put it in a square pan. (We then sliced it up and cooked it in a skillet and topped it with warm salsa and avacado slices for lunch the next day.)

                                                              1 onion, finely chopped                                          
                                                              2 cloves garlic
                                                              4 cups butternut squash, chopped into 1" cubes
                                                              25 oz. can black beans, drained and rinsed
                                                              1 tsp. each : cumin, marjoram, parsley, and sage
                                                              1 bay leaf
                                                              Salt and pepper to taste
                                                              Enough water to cover the squash
                                                              Vegan cheese shreds ( optional )
                                                              Veggie broth

1. Saute onions and garlic in a little veggie broth (water or oil can also be used) until soft.
2. Add squash, herbs, and enough water to cover the squash and cook over medium/high heat until squash is tender, about 20 minutes.
3. Add black beans, salt and pepper and cook until beans are hot.
4. While stew is cooking make polenta according to directions on the box, stir, stir, stir!

                                                             Pesto: 1 bunch cilantro
                                                                         1 bunch of parsley
                                                                         1/4 cup lime juice
                                                                         1/2 cup pumpkin seeds
                                                                         1/2 cup walnuts
                                                                         1/4 cup olive oil
                                                                         salt and pepper to taste
                        Mix it all up in a blender or food processor.

To serve: spoon hot polenta into a bowl, ladel the stew over polenta, and top with pesto and vegan shredded cheese. Soooo good! Little Sprout #1 liked it too!

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