Equipment
Ingredients
Squash Preparation
- 1 acorn squash, halved, seeded, and cubed
- 15 ml sunflower oil
- 3 g kosher salt
Hearty Stew Base
- 15 ml sunflower oil
- 2 garlic, minced
- 2 g dried crushed chilies
- 400 g cooked pinto beans, rinsed and drained
- 400 g cooked hominy, rinsed and drained
- 120 ml vegetable broth
- 150 g dandelion greens, washed and roughly chopped
Garnish
- 40 g toasted pumpkin seeds, unsalted
Nutrition (per serving)
Method
Preheat your oven to 200 degrees Celsius or 400 degrees Fahrenheit.
On a large baking sheet, toss the cubed acorn squash with 15ml of sunflower oil and kosher salt until evenly coated. Spread into a single layer.
Roast the squash in the preheated oven for 25 to 30 minutes until tender and caramelized at the edges, tossing halfway through.
While the squash roasts, heat the remaining 15ml of sunflower oil in a large skillet over medium heat. Add the minced garlic and crushed chilies, cooking for 1 minute until fragrant.
Add the drained pinto beans, hominy, and vegetable broth to the skillet. Bring to a gentle simmer and cook for 5 to 7 minutes to allow the flavors to meld and the liquid to reduce slightly.
Add the chopped dandelion greens to the skillet. Fold gently into the hot bean and hominy mixture until they are just wilted but remain bright green, about 2 minutes.
Divide the bean, hominy, and greens mixture among 4 shallow bowls. Top each bowl with the roasted acorn squash cubes.
Sprinkle toasted pumpkin seeds evenly over each bowl for added crunch before serving warm.
Chef's Notes
- Hominy is dried field corn treated with an alkali solution (nixtamalization), a brilliant ancient technique that makes the corn's niacin nutritionally available.
- Tepary beans are incredibly drought-resistant and native to the American Southwest. If you can source them, they elevate this dish with a rich, nutty flavor.
- Leaving the skin on the acorn squash is highly recommended. It softens beautifully during roasting, adds pleasant texture, and reduces prep time.
- Dandelion greens offer a sharp contrast to the sweet squash and starchy beans. If foraging your own greens, ensure they are harvested from areas untreated by pesticides.
Storage
Refrigerator: 4 days — Store greens separately if possible, as they will release moisture and become overly soft.
Freezer: 2 months — Squash and beans freeze well. Do not freeze the dandelion greens as their texture will degrade.
Reheating: Reheat gently in a skillet over medium heat with a splash of water or broth, or microwave in 1-minute intervals.
