|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.