Smoky Black Bean and Butternut Ragoût

• 1 tsp. fresh lime juice
• 3 tsp. pure maple syrup, divided
• 1 Tbs. unsalted butter
• 2 Tbs. olive oil, divided
• 1 lb. peeled butternut squash, cut into ½-inch dice (4 cups)
• 1 small yellow onion, cut into medium dice (½ cup)
• 2 cloves garlic, minced (2 tsp.)
• 1 15.5-oz. can black beans, drained and rinsed
• 2 tsp. adobo sauce from can of chipotles in adobo
• ⅓ cup crumbled queso fresco or feta cheese
• 2–3 Tbs. chopped or whole cilantro or mint leaves
• ¼ cup toasted pepitas or toasted chopped pecans, optional

Combine lime juice and 1 tsp. maple syrup in small bowl. Set aside.

 

Heat butter and 1 Tbs. oil in large nonstick skillet over medium heat.  Add squash, and season with salt, if desired. Cover pan, and cook 8 minutes, stirring occasionally.  Uncover pan, add onion, and increase heat to medium-high. Cook 3 to 4 minutes, or until squash is tender and lightly browned. Remove from heat, and gently stir in lime-maple mixture.
Heat remaining 1 Tbs. oil in medium saucepan over medium-low heat. Add garlic, and cook 30 seconds, or until softened and fragrant. Add beans, adobo sauce, remaining 2 tsp. maple syrup, and 1/4 cup water. Bring mixture to a simmer, and cook 5 to 6 minutes, or until liquid is mostly absorbed.

Gently stir together bean mixture and squash. Serve garnished with queso fresco, cilantro, and pepitas (if using).

Serves 4; 277 calories.

VERDICT:  Very good.  A bit mushy in texture, but rich and savory.  Don't skimp on the garnishes.  Keep.