Spiced Butternut Squash with Black Beans, Apricots & Olives
This high antioxidant, high fiber vegetable stew can be served warm as the main dish or cool as a part of a Mediterranean meze or antipasti.
4 cup butternut squash – peeled, 2 inch cubes
1 cup black beans, cooked
2 T tomato paste
1 cup onion, chopped
1/4 cup, green or kalamata olives, pitted
1/2 cup, apricots, coarsely chopped
1 T olive oil
1 cup white wine
2 cups fresh spinach
North African Blend
2 tsp cumin
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp turmeric
1/4 tsp red pepper flakes
1/4 tsp nutmeg
Make the North African spice blend, and then add to a mixing bowl with onions and olive oil.
Heat a large pan over medium-low heat. Add the spiced onion mixture and cook until the onion begins to soften.
Mix in the white wine, butternut squash, apricots and tomato paste. Cover the pan and cook for about 10 minutes. Stir and cover and cook for another 10 minutes.
Mix in the black beans, olives and spinach. Cover and cook over medium heat for another 5 minutes.
When the spinach is wilted and the black beans are warm, serve in bowls.
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