Serves 6
Sink your fork into a slice of Charbroiled Butternut Squash, and then scoop up some saucy black beans in a spicy ranchero sauce. It is not unlike a little bite of autumn heaven in Mexico. If Mexico had the kind of autumn that New England does. But instead of wrapping your head around that, just wrap your tastebuds around this recipe. Ooh, and you can serve with guacamole, too. For perfect timing, just start the squash recipe before starting the ranchero sauce. And remember to be careful when handling jalapenos! Don’t touch the seeds and definitely don’t touch your eyes after handling.
1 recipe Charbroiled Butternut Squash
2 teaspoons cumin seeds
2 teaspoons coriander seeds
2 tablespoons oil
1 yellow onion, diced medium
2 jalapeno peppers, seeded, chopped
4 cloves garlic, chopped
1 15 oz can tomato sauce
1/2 tsp salt
1 tsp maple syrup or agave
2 15 oz cans black beans, drained and rinsed
Sliced scallions to serve
Preheat a large heavy bottomed pan, preferably cast iron, over medium heat. Dry toast the seeds in the pan for about 2 minutes, stirring frequently, until they’re fragrant and a few shades darker, just be careful not to burn. Raise the heat to medium high, add the oil and saute the onion, peppers and garlic for about 10 minutes, until onions are browned. Add the tomato sauce, salt and syrup and cook for about 5 minutes.
Transfer to the blender or food processor and blend until smooth. If using a blender, intermittently lift the lid to let steam escape so that it doesn’t build up and explode and kill you.
Return sauce to the pan and add beans. Cook over medium heat until heated through, about 5 minutes.
To plate:
If you’ve got some large shallow bowls they would be perfect to use here. Pour a layer of saucy beans in the bowl and top off with 2 or 3 slices of squash. Garnish with scallions.
That looks glorious! WOW, the polenta rancheros is one of my favorites so I have to try this
i think i’m going to be a pig and make butternut polenta rancheros
OKAY. YUM. Making this tomorrow with the half of butt nut I have left. Perfect.
Yumm, and I’m hungry too. Drool.
Look at you showing off with butternut rancheros. Man this looks awesomely good. Is awesomely a word?
This is freaking delicious!!! I made this tonight and just finished eating it. It is the best thing I’ve put into my mouth in a looooong time. And this is coming from a confirmed meat eater! Will have to try the polenta version too!
oh yes. adding butternut squash to my list right now. these sound great, but the pictures made my eyeballs squirt.
xo
kittee
That looks so good mmmmm.
This looks incredible!
Ooh the crusty top of that squash looks amaaaazing. I seriously have to try this tomorrow
That looks soooo good.
*licks lips*
I love butternut squash & that looks really delicious.
you’re the best
Mmmmm! That looks so yummy, I might have to make this soon!
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“If using a blender, intermittently lift the lid to let steam escape so that it doesn’t build up and explode and kill you.” but would death by food ever taste so delicious?
Just made this, sans oven and blender since I have neither. Left the sauce unpureed and did the squash on my George Foreman grill, and it was still fantastic. I will be eating the leftovers for days and I can’t freakin wait.
This was one of the best meals I have had in a long time. Amazingly good!
This is so pretty!
oh no you di–int! This looks so good i can’t handle it. making it tomorrow. thank you!
made this tonight – opened up a can of chipotle in adobo and added a spoonful of the sauce and one of the peppers, diced. Awesome smokiness.
Wow!!! Made this last night with the polenta. One of the best things I’ve had in a long time. Thank you for being awesome.
Ever since I first cracked open Vegan Brunch I have been such a fan of your Ranchero Beans. Ladled over polenta, wrapped in tortillas, stuffed into tamales, … nom nom nom! Never imagined them with winter squash, but wow so good! The sweetness really balances the spicy beans.
These are great! I omitted the jalepeno, because I can’t handle spice lately, but the cumin and coriander seed with the tomato and hint of sweetness in the sauce and in the squash were amazing. Good one, Isa!
My husband made the the other night for company (non vegan company) and they loved it! We loved it. We are making it again tonight! Awesome recipe!
Yum and yum. I’m putting this ranchero sauce inside baked delicata squash! Because I’m crazy like that!
This is my new favorite recipe. It is fantastic! Love that you added a little humor into the recipe 🙂
Just made this for dinner last night – loved it!
made this this week and it was AMAZING! thank you!!!
Made it for our Manlovers brunch this morning in SE Portland… all approved! We love men, squash and beans 🙂
Oh my gosh, this is good. I’m eating it right now. I didn’t have cumin and coriander seeds, so I used powder. I also used red pepper flakes instead of chiles and used a little bit extra onion and garlic. Yummmmmmm!
I had this for dinner last night and leftover for lunch today – really YUMMY! Thanks
mmm… what an awesome dinner. i love the squash like this, it was like butternut squash fries! i had mine with toast and some kale. perfect.
I made this today as one of the cornerstones of my (Mexican food themed) vegetarian Thanksgiving meal. It was so delicious! Thanks for sharing! I’m planning to make it again, and soon.
Amazing pic…I keep coming back to it. Excellent job.
This was amazing. I didn’t change a thing and it my dinner guest was floored. THANKS!
made this for dinner and it was deeelish. Very hearty (like that word). Very quick and super easy recipe…thank ya for it.
I made this with chipotles instead of jalapenos, and it was awesome. This is definitely my new favorite way to do butternut squash, too!
We loved it. Very tasty, but it could hardly serve 6 in our house. There’s just two of us, and there’s not much left. There was sufficient squash, but we could maybe squeeze four servings out of the bean mixture. We want to make this for friends but we will double the sauce to serve 4. We also served it over red quinoa which was perfect, with some guac and chips on the side. Thanks.
I missed the part about blending the sauce…chomping into the whole coriander seeds was a bit overwhelming. Will learn to read all directions next time. Otherwise was delicious!
I made this tonight, I added a little bit of cayenne to the sauce to make my husband happy. It was delicious. I cannot believe how well the the butternut squash went with the bean and sauce. Absolutely delicious. Will be looking to buy a cookbook from Isa! Thanks for putting it on your blog.
Thanks for sharing Isa! Making this now can’t wait till it’s done!
My kid, the picky one, exclaimed “This is the BEST, I would eat it for breakfast, lunch, AND dinner!” I agree. It’s a keeper. So insanely good!
this was outrageous!! can’t wait to share with family and friends.
I made this last night. It was fast and awesome! I changed the ration of beans to tomato slightly as the cans only came in 14oz and 19oz. I also added 1/4 cup nutritional yeast and some spinach to the sauce. DA BOMB! Thanks!
This has to be one of the best flavour and texture combinations, thank you SO much! I’ve had a squash sitting on my countertop for weeks, this was perfect.
This is the awesomest thing I have eaten in recent memory!!! Soooo good with a little avocado thrown on top. Loved it.