Acorn Squash with Corn and Pinto Beans

This will give you your daily dose of fiber. Mmm, mmm.

Tonight I decided on something warm and filling, yet not fatty or "heavy." Kind of particular, I know. So voila!

ACORN SQUASH WITH CORN AND PINTO BEANS
1 small-medium acorn squash
pinch sea salt and freshly ground pepper
1 tbsp butter
2 tbsp maple syrup, honey, or agave nectar
dribble cooking oil
1/2 cup (or so) cooked pinto beans
1/4 cup (or so) sweet corn
1-2 tbsp salsa
1-2 tbsp sour cream (optional)
1/4 avocado, sliced or diced (optional)

1. Preheat oven to 400°F. Cut squash in half along vertical axis (from stem to butt). It helps if you have a wide-bladed knife. I didn't, so I ended up with one piece being twice the size of the other. I like to think it looks homemade.




2. Scoop out seeds on either half. You can either discard them, or.... well, I thought it would be a good idea to try and dry them out. You know, in case I get hungry later and can use some seeds or something. Maybe I'll puree them and put them in a smoothie. Maybe I'll plant them in the garden. The possibilities are endless.



3. Sprinkle each squash half (or whatever) with salt and pepper to taste. Needs more salt than pepper, probably... Divide butter and maple syrup proportionally between the two, placing in the cavity that once contained seeds. Bake in a shallow baking dish containing 1/2" water for 1 hour. This would be a good time to take a shower, catch up on your e-mail, or brush your cat.



4. Remove dish with squash from the oven and set it aside to cool down for a few minutes. In a smallish skillet, warm up beans and corn with a little oil (just a little - nobody likes greasy beans). I suppose if you wanted, you could use a nonstick skillet. I don't like cooking with plastic, but whatever works for you. When they are warm enough to your liking, remove the pan from the heat and add salsa and stir. This a) cleans the pan, and b) warms up the salsa that is undoubtedly cold from being refrigerated, without cooking it down.



5. Serve with a bit o' sour cream and/or avocado (which I didn't have on hand, boo-hoo). You could also add melty cheese (such as monterey jack or pepperjack), chiles (in case you got stuck with mild salsa), a sprig of cilantro, or whatever you like. You could also use a different kind of winter squash, or black beans instead of pinto. It's your food! Enjoy it well. Serve with a fresh vegetable or something.

PROS: healthy, simple, tasty with proper seasoning.
CONS: a little bland unless seasoned just so, not the most picturesque!