• Sesame Butternut Squash & Adzuki Bean Saute (gluten free, vegan)

    by Ellen on September 29, 2010 · 4 comments

    Sesame Butternut Squash & Adzuki Bean Saute
    What do you think about leftovers? I don’t just like them. I love them. Especially if the reruns are as good as the original. Don’t get me wrong. I love to cook. I love putting on my red paisley apron and giving myself the luxury of being in the kitchen for a few straight hours. But there are times when it just ain’t in the cards.
    This post is a reminder, for me, that easy and quick and simple and healthy meals are well within my reach. I don’t have to use every pot in the kitchen to make a delicious meal. I don’t have to follow recipes that feature ingredient lists as long as my arm. And if the meal can make an appearance the next evening, when I need to bring dinner with me to class, all the better.

    The sweetness of both the squash and the beans make for a perfect marriage. And I love the autumn colors reflected in the two stars of the show. Orange and a deep red that falls somewhere between burgundy and brown. If I had thought to add some collards or kale to the meal, the trilogy of colors would’ve echoed the leaves that are about to fall from the trees in our backyard. Simple ingredients, comforting and nourishing. 
    Sesame Butternut Squash & Adzuki Bean Saute
    1 medium butternut squash
    1/2 cup vegetable stock (or water)
    2 shallots, thinly sliced
    1 tbsp minced fresh ginger

    1 tbsp wheat-free tamari
    1 15 oz can adzuki beans, drained and rinsed
    1 – 2 tsp toasted sesame oil
    sea salt and freshly ground pepper
    cilantro for a garnish, optional
    Peel, seed, and cut the butternut squash into bite-size pieces. Set aside.
    Heat 1/4 cup of vegetable stock in a dutch oven or large skillet. Add the shallots and ginger and cook, stirring occasionally, until soft. Add the squash, remaining 1/4 cup vegetable stock, and tamari. Cover and cook for 15 – 20 minutes, or until cooked through to your liking.
    Stir in the beans. Add the sesame oil, salt, and pepper. Cook until heated through. Serve garnished with chopped cilantro.

    { 4 comments… read them below or add one }

    Anne WithanE September 29, 2010 at 8:22 am

    This sounds really good, now I just have to find adzuki beans. I know they're around somewhere.

    Reply

    I Am Gluten Free September 29, 2010 at 10:05 am

    Anne – I got organic canned adzuki beans at whole foods. I think it was the Eden brand which I like because the can isn't lined with BPA.

    Reply

    Valerie (m.) September 29, 2010 at 10:24 am

    I always buy Eden beans because of the BPA issue. Can you believe they've now found that ordinary cash register receipts are a big source of BPA in people's lives? Just amazing! Even when a person tries to eat organic and avoid weird chemicals, there they are hiding in places that you'd never think to look and you can't entirely avoid.

    Sigh.

    ps. I love leftovers too! I always cook enough dinner for lots of extra helpings, and then I eat it for breakfasts and lunches too.

    Reply

    Valerie @ City|Life|Eats September 30, 2010 at 9:46 am

    Hi there – we must be on the same wavelength. I made azukis and butternut squash on Tuesday – still tweaking the recipe (my version is too gingery and spicy for anyone other than flu-sick me I think) so I linked to your recipe from my lunchbox post today :)

    Also: I adore leftovers. My lunchboxes would be so much more work without them.

    Reply

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